- 1
- 20 mins
- 60 mins
Ingredients
- 3/4 cup(s) vegetable oil, plus more for pan
- 1.50 cup(s) whole-wheat flour, spooned and leveled
- 1.50 cup(s) all-purpose flour, spooned and leveled
- 2.00 teaspoon(s) baking powder
- 1.00 tablespoon(s) pumpkin pie spice
- 1/2 teaspoon(s) baking soda
- 2.00 cup(s) pumpkin purée
- 1.00 cup(s) plain low-fat yogurt
- 3 large eggs
- 1.00 cup(s) turbinado sugar
- 2 tablespoon(s) turbinado sugar, for sprinkling
- 1.50 cup(s) coarsely chopped walnuts
Preparation
Step 1
Preheat oven to 350 degrees F. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
In a large bowl, whisk oil, pumpkin purée, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.