Pumpkin Muffins Yogurt makes these huge muffins especially light and tender. PREP: 20 MINS 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 STEP 1 Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside. STEP 2 In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside. 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). 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.
Posted on: Tue, 08 Oct 2013 12:20:26 +0000
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