WHOLE-WHEAT PUMPKIN MUFFINS

WHOLE-WHEAT PUMPKIN MUFFINS image

Yield 24 muffins

Number Of Ingredients 11

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3/4 cup vegetable oil
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

Steps:

STEP 1 Preheat oven to 350 degrees. Line 24 muffin tins with paper inserts; set aside. STEP 2 In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside. STEP 3 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). STEP 4 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, approximately 20 minutes. Cool 5 minutes in pan.