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:
- 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!