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
Course: Breakfast, SnacksCuisine: American12
servings15
minutes25
minutes280
kcalIngredients
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.
Notes
- Nutrition Facts (per serving):
Fat: 10 g
Saturated fat: 1.5 g
Cholesterol: 30 mg
Carbohydrates: 30 g
Protein: 3 g
Sodium: 200 mg
Fiber: 1 g
Sugar: 14 g
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!
