Step 1 of 10
Pumpkin Muffins
Preheat the oven to 425°F.
Tools
Step 2 of 10
Pumpkin Muffins
Line the cavities of a 12-cavity muffin pan with muffin/cupcake liners.
Tools
Step 3 of 10
Pumpkin Muffins
Place the canola oil, brown sugar, granulated sugar, vanilla, eggs, pumpkin puree, and milk in a large mixing bowl. Whisk vigorously until smooth and combined.
Tools
Step 4 of 10
Pumpkin Muffins
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
Tools
Step 5 of 10
Pumpkin Muffins
Fold in the walnuts, mixing until they are evenly distributed in the batter.
Tools
Step 6 of 10
Pumpkin Muffins
Scoop an equal portion of batter into each muffin liner.
Tools
Step 7 of 10
Pumpkin Muffins
Bake the muffins on middle rack of oven for 5 minutes.
Tools
Step 8 of 10
Pumpkin Muffins
Reduce oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
PRO TIP Have an older oven? Rotate the pan halfway through the cook time for a more evenly baked batch - the back of the oven often runs hot.
Tools
Step 9 of 10
Pumpkin Muffins
Check to see that muffins are done. Remove from oven or add time as needed.
Tools
Step 10 of 10
Pumpkin Muffins
Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.