Pumpkin Muffins

By YogiRenee

Ingredients

• 3/4 cup vegetable oil, plus more for pan
• 1 1/2 cups whole-wheat flour, spooned and leveled
• 1 1/2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 2 cups pumpkin puree
• 1 cup plain low-fat yogurt
• 3 large eggs
• 1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
• 1 1/2 cups coarsely chopped walnuts

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

Yogurt makes these huge muffins especially light and tender.

Makes 12 muffins

1 1/2 cups whole-wheat flour, spooned and leveled

Directions

Preheat oven to 350 degrees. 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 puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).