Fearless Maple Walnut Pumpkin Muffins

Yield: 16 muffins
Serving size: 1 muffin


  • 1 bag (3 cups) Fearless Maple Pancake & Muffin Mix
  • 4 tsp pumpkin pie spice
  • ½ cup chopped walnuts, divided
  • 2 tsp orange zest (optional)
  • 4 large eggs at room temperature
  • 3 Tbsp granulated sugar-free sweetener of choice
  • ¼ cup (4 Tbsp) sour cream
  • 1 cup canned (no-added-sugar) pumpkin


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Oil muffin tin or line muffin tin with paper muffin liners. 
  3. In a medium bowl, stir together maple mix, pumpkin pie spice, ¼ cup of chopped walnuts, and orange zest (optional). Set aside.
  4. Use an electric or hand mixer to beat eggs in a large bowl for ~1 minute or until frothy. 
  5. Add sweetener, sour cream, and pumpkin and beat all together.
  6. Add dry mixture to pumpkin mixture and use mixer to blend all together until a smooth batter is formed.
  7. Spoon batter evenly into muffin cavities and fill to ~¾ capacity. For a 12-cavity muffin tin you will need to repeat the baking process for the balance of the batter. You can also use a mini-loaf pan or other small baking dish to accommodate the leftover batter. 
  8. Sprinkle the balance of the chopped walnuts (¼ cup) on the top of the batter.
  9. Bake for 25 to 28 minutes (Note: muffins will continue to cook after removing from oven so avoid over baking).
  10. Refrigerate or freeze leftover muffins for an on-the-go breakfast or anytime snack.

Fearless Maple Walnut Pumpkin Muffin - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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