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October 9, 2012

DIY For the Average Jane: Whole Living Pumpkin Muffins

Whole Living Pumpkin MuffinOh the many wondrous things you can do with a little pumpkin pie filling and pumpkin spice. This week, we take on pumpkin muffins from Whole Living magazine.

I seem to have pumpkin on the brain right now, as this is my second tutorial of late that has in some way or another involved the giant orange squash. First it was the pumpkin spice latte and this week I’m taking on Whole Living magazine’s pumpkin muffins.

When I saw the photo for these delectable little fall treats I knew I had to make them. A perfect snack or breakfast, these surprisingly light muffins get their richness from plain yogurt and pumpkin puree instead of cream or butter. In fact, there’s not a bit of butter or salt in these little guys, but they’re absolutely delicious! Here’s how you can make them at home:

Whole Living Pumpkin Muffin Tutorial

 Ingredients:

  • 3/4 c. vegetable oil, plus more for greasing
  • 1 1/2 c. whole-wheat flour
  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tbsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 2 c. pumpkin puree
  • 1 c. plain low-fat yogurt (I used Greek yogurt)
  • 3 large eggs
  • 1 c. turbinado sugar, plus more for sprinkling
  • 1 1/2 c. coarsely chopped walnuts

Steps (Correlating with Photos):

Photo 1: Preheat oven to 350. Grease muffin tins with oil. (The recipe calls for jumbo pans, but I just used two regular-sized pans for 24 muffins). Set aside.

Photos 2-4: Whisk together flours, baking powder, pumpkin pie spice and baking soda. Set aside.

Photos 5-7 In another bowl, whisk oil, pumpkin puree, yogurt, eggs and 1 c. sugar together. Add walnuts.

Photo 8: Add all dry ingredients and mix until moist but not overmixed.

Photo 9-10: Fill muffin tins with batter and sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean (about 30 minutes).

Photos 11-12: Let muffins cool for 5 minutes. Enjoy!



About the Author

Brittany Joy Cooper
Brittany Joy Cooper
Brittany Joy Cooper is a freelance writer, editor and consultant who lives in Nashville, Tenn. A native of Indianapolis and a graduate of Samford University, she spent several years editing a music magazine in Nashville before venturing out on her own. Brittany loves all things magazine, especially Real Simple and Whole Living, and now finds that she spends too much of her spare time looking for great recipes on Pinterest.




  • melanie

    Just fyi – pumpkin pie filling and pumpkin puree are two different things. Throughout the story it says pumpkin filling but the recipe says pumpkin puree. I would think the recipe would call for pumpkin puree since you are adding the pumpkin pie spice. Also the pumpkin puree would be healthier. I just wanted to write in case someone bought the wrong one because it would definitely change the way it tastes and turns out.

  • http://www.facebook.com/brittanyjoycooper Brittany Joy Cooper

    Good point Melanie! I used puree but wasn’t thinking of the difference, and you’re totally right. I think I’ll go back and change that to correct it.

    -Brittany

  • Ann

    I made this today and it was very good. I did make a few substitutions to make it a little bit healthier. Instead of 3/4 c of vegetable oil I used 1/4 c unsweetened apple sauce and 1/2 c olive oil. I used all white whole wheat flour instead of the all purpose flour/whole wheat combo. I used 1/2 brown sugar and 1/2 c turbinado sugar just for more flavor. I added 1 cup of the chopped walnuts to the batter and saved 1/2 c for the top (it never said the split in the recipe) and chopped the remaining walnuts finer. I used 6 mini foil tins instead of the muffins. I sprinkled the finely chopped walnuts on top with cinnamon instead of sugar. They cooked for approx. 45 mins. It turned out very delicious. I would definitely use this recipe again. Thank you Brittany for sharing.