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Orange Mac-Nut Pumpkin Muffins

Orange Macadamia Nut Pumpkin Muffins: @monicaswanson.com
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 -18
Author monicaswanson.com


  • nonstick spray
  • 2 1/2 cups flour
  • 1/4 cup sugar
  • 2 tsp. baking powered
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 large eggs at room temp.
  • 2 tsp of orange zest finely grated orange peel.
  • 1/3 cup of toasted chopped macadamia nuts (Optional.)
  • 3/4 cup packed brown sugar
  • 1 1/2 cups canned pumpkin
  • 3/4 cup milk
  • 5 Tbsp. butter
  • 1 tsp. vanilla extract
  • FROSTING: Basic Cream Cheese Frosting
  • this is half of a regular cream cheese frosting recipe size.
  • 1/4 cup of butter 12 stick, room temperature
  • 4 oz of cream cheese 1/2 package, room temperature
  • 1-1/2 cups of powdered sugar
  • 1/2 teaspoon of vanilla extract


  1. Preheat oven to 400 degrees.  Spray muffin tins with cooking spray, or line with muffin cups.
  2. Whisk the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl until combined.  Add toasted, chopped macadamia nuts to the dry mixture.
  3. In a large bowl, whisk the eggs until lightly beaten, then whisk the brown sugar until thick and dark brown.  Add the pumpkin, milk, melted butter, and vanilla.   Next add 2 tsp. orange zest, and combine well.
  4. Fill the prepared muffin tins 3/4 full.  Bake for 18-22 minutes, checking to see the tops are brown, and cracking.  Use a toothpick to check to make sure they are baked in the center.
  5. Let cool on a wire rack for 5-10 minutes, then carefully release each muffin and let cool on rack at least five more minutes.
  6. Once cooled, frost the muffins with cream cheese frosting.