“Delicious moist pumkin muffin, not low cal. but with lots of healthy ingredients (walnuts, pumpkin)”
24 muffins

Ingredients Nutrition


  1. To make the crumb topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, allspice, and salt.
  2. Add butter and with your fingertips lightly rub butter and flour mixture together until mixture resembles very coarse meal.
  3. Set aside.
  4. To make the muffins: Preheat oven to 350°.
  5. Spread sliced walnuts on a baking sheet or in a shallow pan.
  6. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes.
  7. Let cool.
  8. Leave oven set at 350°.
  9. Line 24 (2 1/4-inch) muffin cups with paper baking cups, or coat with vegetable oil spray.
  10. In a medium bowl, combine sugar, flour, ground walnuts, cinnamon, ginger, allspice, baking soda, and salt.
  11. Whisk gently to blend.
  12. In a large bowl, whisk together pumpkin, eggs, butter, and oil until well blended.
  13. Stir in the toasted sliced walnuts.
  14. Stir in flour mixture just until dry ingredients are moistened (do not overmix).
  15. Spoon batter into muffin cups, filling each about three-fourths full.
  16. Sprinkle evenly with crumb topping.
  17. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
  18. Cool 5 minutes in the pans, then transfer to a wire rack.
  19. Serve slightly warm or at room temperature.
  20. Yields 24 muffins from the Diamond website http://www.
  21. diamondnuts.
  22. com/recipe_details.
  23. asp?
  24. id=54&cat=10.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a