Pumpkin Muffins



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

Sweet Potato Tacos

Kale and Sweet Potato Breakfast Hash

Roasted Celeriac with Walnuts and Thyme

Brazilian Collard Greens with Bacon

Butternut Squash and Kale Stir Fry

Spaghetti Squash Mac and Cheese

Roasted Spaghetti Squash

Leek and Potato Gratin

Sausage, Potato, Kale Soup

Roasted Kabocha Squash with Cinnamon

Sage Pesto and Delicata Pasta Salad

Roasted Delicata Squash

Three Herb and Red Onion Salad

Cherry Tomato Salsa

Slow-Cooker/Crock-Pot Vegetarian Chili