3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts
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.
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. Makes 12 muffins.
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts
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.
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. Makes 12 muffins.
Per serving: 426 calories; 25 g fat; 45 g carbs; 4 g fiber; 9 g protein
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