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Pumpkin Muffins

Pumpkin Muffins

Yogurt makes these huge muffins especially light and tender.

Body+Soul, October 2007 http://www.marthastewart.com/263928/pumpkin-muffins
3.42907
Rated
68.5814100(111)111
  • Prep Time 20 minutes
  • Total Time 1 hour
  • Yield Makes 12 muffins

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. 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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