Food & Cooking Recipes Breakfast & Brunch Recipes Pumpkin Muffins 3.0 (487) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Yield: 12 muffins Yogurt makes these huge Pumpkin Muffins especially light and tender. These make for a delicious addition to a fall brunch. Ingredients ¾ cup vegetable oil, plus more for pan 1 ½ cups whole-wheat flour, spooned and leveled 1 ½ cups all-purpose flour, spooned and leveled 2 teaspoons baking powder 1 tablespoon pumpkin pie spice ½ 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 ½ cups coarsely chopped walnuts 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). 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. Print