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Pumpkin Muffins

Yogurt makes these huge muffins especially light and tender.

  • prep: 20 mins
    total time: 1 hour
  • yield: Makes 12 muffins

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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

Directions

  1. Step 1

    Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.

  2. Step 2

    In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

  3. Step 3

    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).

  4. Step 4

    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.

Source
Body+Soul, 2007

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Reviews (71)

  • 5 Mar, 2014

    These muffins were a disappointment. They were quite bland. The primary flavor was unsweetened pumpkin and flour. I would double the amount of spices to 2 Tbsp. And possibly even add an additional 1/4 cup sugar. The only positive thing I have to say about these muffins was the texture. But the boring taste was frustrating (and I love a good pumpkin muffin - such as the one from Panera Bread). In the end I was just mad that I wasted all those ingredients on a giant batch of gross muffins.

  • 3 Nov, 2012

    I made this recipe last week with my 5 year old grandson. He was able to make them all by himself and the results were delcious. They had just the right amount of pumpkin and spice flavor. The muffins were very moist and reheated well. We froze some and those thawd out and reaheat nicely. A new favoriate with our family.

  • 27 Sep, 2011

    The muffins turned out nice and moist. I would definitely make them again. I used salted pistachios instead of the walnuts and it was really good.

  • 31 Dec, 2010

    Thanks britnym for the recipe , I prefer to try your recipe as it needs only one Egg , I find 3 Eggs in a muffin recipe is too much cholesterol. Plus, pumpkin and chocolate chips go great together . Thanks again.

  • 1 Nov, 2010

    They taste and smell like pumpkin pie. They're very moist as well, I'm taking into the office tomorrow morning. I got 16 regular muffins out of one batch.

  • 29 Oct, 2010

    These turned out soooo amazing my husband loves them! I changed a few things to make it more simple. I used only all purpose flour, regular canned pumpkin, non-fat yogurt, brown sugar, and i added and extra 1/3 cup white sugar because i like my pumpkin products a little sweeter. Its definitely not the healthier option but its very yummy :)

  • 15 Oct, 2010

    My mother-in-law has a very strange obsession with these muffins. If I don't bring over a big batch every week, she goes crazy. Yes, Martha's baking has that much power over people. :)

  • 15 Oct, 2010

    Agree to disagree with previous commenter. These muffins are perfectly sweet for me.

  • 10 Oct, 2010

    Might we substitute Sour Cream for the yogurt?

  • 4 Oct, 2010

    These are not sweet muffins. They are very healthy. Too healthy for me. If I was going to make again, I would add butter and more sugar.

  • 1 Oct, 2010

    I should probably say that this recipe comes from my moosewood cookbook, although I have added in the pumpkin/spices, chocolate chips and pecans. For those of you interested, here is the nutritional info for the basic muffin before adding in the pumpkin, chocolate chips and pecans.
    per 1.75 oz serving (regular size muffin): 167 calories, 3.1 g protien, 6.7 g fat, 23.6 g carbs, 3.9 g sat fat, 38.4 mg cholesterol, 169.4 mg sodium, .5 g fiber

  • 1 Oct, 2010

    Cream butter and sugar, then beat in remaining wet ingredients (will look lumpy). Mix dry ingredients together, then add in wet ingredients and mix well. Fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup chopped toasted pecans. Bake in lightly greased muffin tin for 25-30 minutes at 350. will make about 18 regular size muffins.

  • 1 Oct, 2010

    Wet Ingredients: 6 Tbs butter (room temp), 1/2-3/4 C organic sugar, 1 egg, 1/2 plus 2 Tbs milk, 1/2 tsp pure vanilla extract, 1-1 1/2 C cooked mashed pumpkin (or canned);
    Dry Ingredients:1 C whole wheat flour, 1 C all purpose four, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice

  • 1 Oct, 2010

    I tried these out, even after all the comments, and I too was not impressed. I have a great muffin recipe that I added pumpkin, chocolate chips and pecans to and they turned out great! My family loved, loved, loved them. Since this is the only pumpkin muffin recipe on the site, I would like to share mine. Enjoy!

  • 27 Feb, 2010

    The problem with this recipe is that it needs salt. Add 1 teaspoon salt. Also, skip the turbinado sugar if you don't have it. Brown sugar works just fine. I also cut the oil back to 1/2 cup and add 3/4 cup ground flax. I skip the nuts and top with a coarse sugar like demerara cane. Great muffins with these changes.

  • 27 Feb, 2010

    The problem with this recipe is that it needs salt. Add 1 teaspoon salt. Also, skip the turbinado sugar if you don't have it. Brown sugar works just fine. I also cut the oil back to 1/2 cup and add 3/4 cup ground flax. I skip the nuts and top with a coarse sugar like demerara cane. Great muffins with these changes.

  • 27 Feb, 2010

    The problem with this recipe is that it needs salt. Add 1 teaspoon salt. Also, skip the turbinado sugar if you don't have it. Brown sugar works just fine. I also cut the oil back to 1/2 cup and add 3/4 cup ground flax. I skip the nuts and top with a coarse sugar like demerara cane. Great muffins with these changes.

  • 27 Feb, 2010

    The problem with this recipe is that it needs salt. Add 1 teaspoon salt. Also, skip the turbinado sugar if you don't have it. Brown sugar works just fine. I also cut the oil back to 1/2 cup and add 3/4 cup ground flax. I skip the nuts and top with a coarse sugar like demerara cane. Great muffins with these changes.

  • 27 Feb, 2010

    The problem with this recipe is that it needs salt. Add 1 teaspoon salt. Also, skip the turbinado sugar if you don't have it. Brown sugar works just fine. I also cut the oil back to 1/2 cup and add 3/4 cup ground flax. I skip the nuts and top with a coarse sugar like demerara cane. Great muffins with these changes.

  • 27 Feb, 2010

    The problem with this recipe is that it needs salt. Add 1 teaspoon salt. Also, skip the turbinado sugar if you don't have it. Brown sugar works just fine. I also cut the oil back to 1/2 cup and add 3/4 cup ground flax. I skip the nuts and top with a coarse sugar like demerara cane. Great muffins with these changes.

  • 27 Feb, 2010

    The problem with this recipe is that it needs salt. Add 1 teaspoon salt. Also, skip the turbinado sugar if you don't have it. Brown sugar works just fine. I also cut the oil back to 1/2 cup and add 3/4 cup ground flax. I skip the nuts and top with a coarse sugar like demerara cane. Great muffins with these changes.

  • 27 Feb, 2010

    The problem with this recipe is that it needs salt. Add 1 teaspoon salt. Also, skip the turbinado sugar if you don't have it. Brown sugar works just fine. I also cut the oil back to 1/2 cup and add 3/4 cup ground flax. I skip the nuts and top with a coarse sugar like demerara cane. Great muffins with these changes.

  • 24 Nov, 2009

    Turbinado sugar is a terrible sweetener. Substitute 1/2 table sugar, 1/2 brown sugar instead. TS has no special health attributes worth ruining a good muffin over.

  • 23 Oct, 2009

    I didn't like these muffins. I was quite disappointed. As midwestlinds said, "They are in need of some flavour!" Unfortunately, the only way I could find to make them palpable was to slather butter on them.

  • 23 Oct, 2009

    These are in need of some flavor!

  • 16 Oct, 2009

    These are JUMBO muffins people! Not regular muffins. This will probably make 24 regular-size.

  • 1 Oct, 2009

    If it was good for yu it wouldn't have so many grams of FAT ! ! !

  • 21 Sep, 2009

    This seems like a lot of oil for 12 muffins???

  • 23 Jul, 2009

    It's going to be too expensive for them to provide nutrition info for each recipe.

  • 17 Jul, 2009

    Please, please, please - add nutrition info. Laura

  • 5 Apr, 2009

    I made these muffins using a regular size muffin tin. To cut down on calories and fat, I replaced one of the eggs with ground flaxseed and water and used non-fat yogurt. I thought they were delicious!

  • 2 Apr, 2009

    I made this recipe and used a regular muffin tin size (wouldn't have wanted to use the jumbo and didn't have one anyway). To avoid overcooking I lowered the oven temp to 325 and started checking for doneness at about 30 minutes. Mine were done at 35 but I'm sure it varies. I actually got 28 muffins from this recipe which I think makes it a very healthy option at only about 180 cal (if I did my math right) almost 4 gms of protein and 10 gms of fat.

  • 28 Mar, 2009

    Even in this health-conscience publication, the American habit of supersizing cannot be avoided! These muffins are huge - it would be advisable for people to cut one in half and consider each half the equivalent of 1 portion OR to use a smaller size muffin tin and adjust the cooking time accordingly.

  • 26 Mar, 2009

    I don't think these muffins should be in the healthy snack list. They sound really yummy, and I'm still going to make them, but "healthy" seems an inappropriate description.

  • 26 Mar, 2009

    I don't think these muffins should be in the healthy snack list. They sound really yummy, and I'm still going to make them, but "healthy" seems an inappropriate description.

  • 25 Mar, 2009

    repy to digbyraven yes they are fattening but you what once in a while a treat is ok just fine away to make them low fat play with the recipe. Or Don't make them!!

  • 24 Feb, 2009

    These Muffins seem to be high in calories, carbs and fat!

  • 17 Feb, 2009

    Can you subsitute sugar for something like honey?

  • 30 Jan, 2009

    I have substituted 1/2 applesauce or Gerber strained prunes for years for 1/2 the fat in muffin recipes, and family never knows the difference. When I grind my own hamburger, I add a raw carrot instead of fat. The texture is finer, but family really likes it. I have to agree this recipe is far too large for a snack.

  • 17 Jan, 2009

    jdefreit, the following is a quote from someone on this site, sorry I cannot give you credit for it, I can't remember your name, but you have a fall leaf avitar!!
    "You can use regular granulated sugar in the same amount. Turbinado sugar is a brown sugar made from sugar cane without using any chemicals in the process. No chemicals is the draw, unfortunately it doesn't have any fewer calories!"

  • 12 Jan, 2009

    Dear Martha, what is "Turbinado Sugar". I have never heard of that sugar. Please advise where I can buy it.

  • 17 Dec, 2008

    DELICIOUS... I used mini-muffin tins: easier to bake through, made six dozen... perfect to share. I used 8 oz. of applesauce w/ only 1/4 cup oil, vanilla yogurt and dark brown sugar w/ terrific results. ENJOY!! DEM

  • 5 Dec, 2008

    The recipe also calls for 2tsp of baking powder and 3 eggs in addition to 1/2 tsp baking soda, so that should be plenty leavening.

  • 28 Nov, 2008

    After taking the time/effort to make these, I must report this recipe is a DOG. No SALT? 1/2 teaspoon baking powder for this big, goopy batter? It's not tasty -- needs additional sweetening, salt for sure, and more leavening. DOES SHE HAVE RECIPE TESTERS, I mean, come on. Martha, whatever doesn't cover it -- more like DON'T WASTE PEOPLE'S TIME.

  • 26 Nov, 2008

    Forgot the walnuts

  • 26 Nov, 2008

    VERY GOOD

  • 7 Nov, 2008

    i did mine in conventional size muffin tins, with no raw centers, although i think 2 cups of pumpkin seems like a bit much and may contribute to it's rawness.

  • 6 Nov, 2008

    Help! Mine NEVER became done in the middle. I did everything the recipe says. How to adjust for the jumbo muffin tins? Seems like this is for conventional tins. I tried lowering the temp. and cooking longer, but they are still doughy...

  • 6 Nov, 2008

    These were good, if you like super pumpkiny muffins. i altered by replacing the oil with applesauce and using less sugar and splenda, so this might have had something to do with the outcome. Moist and dense, with extreme orange color and pumpkin flavor. Not like your standard pumpkin bread. More like a healthy version - i don't feel guilty eating one of these. Would try this again

  • 3 Nov, 2008

    I made them as called for the recipe (except in standard sized muffin tins - reduce baking time accordingly). They were delicious - very moist, tasty, and pretty. Better than what you find in most bake shops. Next time though, I will try to lighten with splenda and less oil. 1/2 dried cranberries would be a great addition, too.

  • 27 Oct, 2008

    mmmmmmmmmm muffins tasty lookin - will try.

    to DeborahB: to make the muffins a little more healthy, you could try replacing the oil with apple sauce 1:1. also, using smaller muffin tins is always good (we've gotten a little crazy with our portion sizes). one other possibility to consider is decreasing the sugar called for (i'm a sugar hound so this has taken me some adjustment time). maybe 3/4 instead of 1 cup.

    good luck let us know if you find alternatives you like!

  • 27 Oct, 2008

    Delicious with whipped cream cheese (whipped because they were very moist and feel apart with the regular).

  • 27 Oct, 2008

    Have no idea how it would turn out, but maybe try substituting fat free yogurt, and use egg replacer instead of whole eggs. I know people who have substituted apple sauce for oil in recipes, but have never tried it. See http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx for a list.

  • 27 Oct, 2008

    426 calories and 25 fat??? For each muffin? That's a 10-point muffin in WW! Way too expensive for me. Can anyone lighten this recipe?

  • 27 Oct, 2008

    426 calories and 25 fat??? For each muffin? That's a 10-point muffin in WW! Way too expensive for me. Can anyone lighten this recipe?

  • 27 Oct, 2008

    426 calories and 25 fat??? For each muffin? That's a 10-point muffin in WW! Way too expensive for me. Can anyone lighten this recipe?

  • 27 Oct, 2008

    426 calories. Yikes! I think I would like to try making the regular-sized version. Any idea how long this smaller muffin would need to bake?

  • 23 Oct, 2008

    I used half Splenda and I added a teaspoon of salt and more pie spice since my first batch came out sort of plain.....and I made homemade pumpkin puree I had from Hallowing pumpkin craving....

  • 23 Oct, 2008

    I used half Splenda and I added a teaspoon of salt and more pie spice since my first batch came out sort of plain.....and I made homemade pumpkin puree I had from Hallowing pumpkin craving....

  • 14 Oct, 2008

    I would like to know the sugar calories. Could this be made with Splenda?

  • 30 Sep, 2008

    mine came out really wet in the middle after baking for an hour

  • 16 Aug, 2008

    I substituted the 3/4 c veggie oil with 1/2 coconut oil and 1/2 applesauce, and the cup of sugar with 1/2 c honey for a delicious, healthier version! Yum. (I still sprinkled the top with turbinado sugar!) I also substituted the yogurt with goat yogurt as my family is mostly sensitive to cow dairy. I'm thinking next time I might try coconut milk, or coconut yogurt, but haven't decided yet. I don't want the coconut flavor to overpower the pumpkin. These make me excited for fall!

  • 13 Aug, 2008

    You can also make smaller muffins for dessert and serve with a scoop of non-fat vanilla frozen yogurt. Great at Thanksgiving as an alternative to fattening store-bought pumpkin pie.

  • 29 Jul, 2008

    kkhughey-Yes! You can use regular granulated sugar in the same amount. Turbinado sugar is a brown sugar made from sugar cane without using any chemicals in the process. No chemicals is the draw, unfortunately it doesn't have any fewer calories!

  • 29 Jul, 2008

    What is turbinado sugar? Can I use regular granulated sugar?

    kkhughey

  • 27 Dec, 2007

    You can find another Pumpkin Muffin recipe in the book What to Expect the First Year and it pretty good too.

  • 23 Dec, 2007

    I used pecans from the tree in our yard instead of walnuts. I used only 1/2 cup turbinado sugar and they were sweet enough. I made these for my husband's 90 teenage high school students and they all sent their thanks and asked for more.

  • 20 Dec, 2007

    I meant to type "we cut out the walnuts." That brought them down to about 120 calories a (regular-size) muffin. I love walnuts but no one else does, so they were ousted. Sorry about that error.

  • 20 Dec, 2007

    Walnuts are a healthy food. Since the fat is not animal fat, it is a good fat. Some fat is needed to metabolize Vitamins A,D,E,K (Of course we Americans consume fat quite easily! Limited amounts are good). Walnuts also have fiber an protein. I like the other suggestion, JenB. I also like finding a recipe using whole wheat flour! Thanks!

  • 4 Dec, 2007

    My husband loves these muffins. Our family devoured them in a day. I did, however, make some changes since we are on a health kick. I substituted 3/4c unsweetened applesauce for the oil. In place of the sugar, I used 1/2c Splenda and 1/2c Sugar plus 1 tbsp honey. My SIL made them using 3/4c Splenda and 1/4 c Sugar plus 1 tbsp honey. Either way, they came out great both times. Cut out the walnuts

  • 4 Dec, 2007

    My husband loves these muffins. Our family devoured them in a day. I did, however, make some changes since we are on a health kick. I substituted 3/4c unsweetened applesauce for the oil. In place of the sugar, I used 1/2c Splenda and 1/2c Sugar plus 1 tbsp honey. My SIL made them using 3/4c Splenda and 1/4 c Sugar plus 1 tbsp honey. Either way, they came out great both times. Cut out the walnuts