Click on photo to print3/4 cup vegetable oil, plus more for pan
There's just something about the aroma of pumpkin when it is baking. Rich, robust and powerful enough to evoke strong memories of childhood holidays. These little beauties will make you want to close your eyes and remember the time your grandma brought over the best pumpkin pie ever for Thanksgiving using the recipe she used to win first place at the county fair.
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 sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts
- 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.