Pumpkin 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

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.

Additional Recipes:

Old Fashioned Pumpkin Pie Recipe

Roasted Pumpkin Seeds

Cheese Pumpkin Soup with Apples, Celeriac, and Sage

Roasted Fennel with Parmesan

Roasted Curry Daikon Radish

Sauteed Daikon Radishes

Radicchio Squash Salad with Tahini Dressing

Warm Radicchio and Arugula Salad

Broccolini and Radicchio with Crispy White Beans

Quinoa Stuffed Acorn Squash

Carnival Squash with Apples and Thyme