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Pumpkin Muffins

Pumpkin Muffins

Start your day with these delicious Pumpkin Muffins that combine wholesome ingredients with the warm flavors of pumpkin pie spice. Made with both whole-wheat and all-purpose flour, these muffins are hearty yet tender, perfect for breakfast or a snack. The addition of walnuts adds a delightful crunch, while turbinado sugar gives the tops a sweet, crispy finish.

Pumpkin Muffins

Pumpkin Muffins

Course: Breakfast, SnacksCuisine: American
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

280

kcal

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.

These Pumpkin Muffins are the perfect blend of warm, spiced pumpkin flavor and wholesome, nutty goodness. With a soft, tender crumb and the crunch of walnuts, they’re a satisfying choice for breakfast or an afternoon snack. Enjoy the comforting taste of fall all year round with these delicious muffins!