Pumpkin Muffins

Yogurt makes these huge muffins especially light and tender.

  • Prep:
  • Total Time:
  • Yield: Makes 12 muffins
Pumpkin Muffins

Source: Body+Soul, 2007


  • 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


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

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

  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. 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.


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