New This Month

Watch

Yogurt makes these huge muffins especially light and tender.

Source: Body+Soul, October 2007
Total Time Prep Yield

Ingredients

Directions

Similar Recipes

Reviews

5
4
3
2
1
491
How would you rate this recipe?
491
  • MS10103674
    4 FEB, 2019
    The muffins rose in the oven but cooled to the batter size. Bland taste. Strange texture. I put in a cup of chopped dates also with the walnuts. Waste of my ingredients and time. l would not make these again!!!!!!!!!!!
    Reply
  • ALR3633105DW
    30 DEC, 2018
    So I try to be as healthy and low carb as possible, so I made the following substitutions, and it worked fine! Instead of the two flours, I used chick pea flour (still carbs but not as much, and doesn't make any noticeable difference. I use it for most of my baking, although would not use it for shortbreads! I substituted coconut oil for vegetable oil;I substituted coconut palm sugar for turbinado; I substituted pumpkin seeds for walnuts; and I substituted sour cream for yogurt, only because I didn't have yogurt in the fridge. Not bad!!!!
    Reply
  • gmdwyer34354
    31 OCT, 2018
    I liked these muffins. And found them even better on the second and third day! Sometime muffins dry out, but these seemed to mature! I took all hints into consideration. I only used all purpose flour, added 1/2 tsp salt, and 1/2 cup chocolate chips, and 1/2 cup of cranberries as well as the nuts. I made them in regular sized muffin tins with paper liners, and this recipe made about 22! I'm making them again today for my Mah Jong group tomorrow, and hopefully they will all get doggie bags to take home.
    Reply
  • MS12040302
    22 OCT, 2015
    What changes would I have to make if I wanted to make these as regular sized muffins? bake time, etc..
    Reply
    • gmdwyer34354
      31 OCT, 2018
      I made them in my regular muffin tin with paper liners, and it made about 22!
  • marthastewarts
    12 SEP, 2016
    I wish I had read the reviews before I made these muffins. They are very bland and definitely need salt. I'm so disappointed. The muffins are edible but they certainly are not filling the pumpkin spice craving I was having. Thank goodness I added cranberries to the recipe. Otherwise all you would taste is flour and a hint of pumpkin spice....
    Reply
    • gmdwyer34354
      31 OCT, 2018
      Did you use 1 Tablespoon of pumpkin spice?
  • dcansnetnet
    22 OCT, 2016
    The ingredients list calls for baking powder and the directions say baking soda. Because of the yogurt (acid), I assume the correct ingredient is baking powder. Can someone verify?
    Reply
    • MS11031180
      4 OCT, 2018
      To the web managers: please change the settings when printing your recipes. I put them into a 3-[filtered] binder, and the way you have your settings there is NO LEFT SIDE MARGIN, so I'm always punching through ingredients and amounts. I have tried to adjust on my printer but unable to.
  • dcansnetnet
    22 OCT, 2016
    My mistake. Both are there. Sorry. I added raisins but they're still in the oven so can't report yet on how they turned out.
    Reply
  • lakepointegarde
    20 NOV, 2015
    These muffins tasted flat because there is no salt in them. Next time I will add 1/4 teaspoon salt. Surprised that such a basic ingredient was omitted from the recipe. Not like Martha! Wish I'd thought of it while I was making them.
    Reply
  • mnssmith1
    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.
    Reply
    • Francescan_Cook
      11 FEB, 2015
      Could it possibly be that the reason your first batch of muffins weren't spicy enough was the fact that you used regular compacted pumpkin, rather than the pumpkin puree which Martha's recipe had specified? I am just guessing that you omitted it in your first batch, using the un-spiced compacted pumpkin instead.
  • MS10206890
    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.
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes