I had a bit of a tough time coming up with the title for this one.

All of the options sounded rather awkward and clunky.

But hey, I really wanted to get the word “toasted” in there, because toasting is such a key step in this whole muffin making process.

I’ve mentioned before how toasting nuts can take any recipe situation from pretty good to “wow this stuff’s amazing!”

So there you have it.

And one more thing.

Did you know that muffins are way better than loaves?

They both taste great, don’t get me wrong, but muffins come together much quicker… like a whole 40 minutes quicker and they bake more evenly.

Moist muffins for all!

Goodbye dry loaf ends that nobody wants besides the drooling dog that follows you around like a shadow whenever you set foot in the kitchen.

Furry garbage disposals apparently are not supposed to consume human food, so you’re forced to eat these less than desirable end pieces yourself because, heaven forbid, they end up in the trash (ahem compost).

Moral of the story is… muffins!

These subtly sweet pumpkin muffins are full of cinnamon, nutmeg, ginger and cloves plus they’re studded with nutty toasted walnuts.

This right here is a treat. Do not attempt to devour muffins like these every day. Unless you’re an Olympic athlete and burn like 11,032 calories on the regular. In that case, go right ahead.

P.S. I actually enjoy these particular muffins room temperature over warm. Say what?!

P.P.S. You can’t really see any walnuts in the photo, but there in there… trust me.

P.P.P.S. This recipe makes about 24 muffins, depending on how much batter you try to cram into each muffin compartment.