Pumpkin Muffins

By jeaninemg

Yogurt makes these huge muffins especially light and tender.

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

Details

Servings 1
Preparation time 20mins
Cooking time 60mins
Adapted from delish.com

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.