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Pumpkin Muffins with Cream Cheese Frosting

Hands down one of the best fall treats! They are deliciously pumpkiny, perfectly soft and moist, and they have a perfect autumn spice blend. This week our Culinary Arts students made these delicious decadent holiday treats. Perfect for a Thanksgiving dessert or for just about any celebration, at any time of the year.


  • 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


  • 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

Frosting Ingredients:

  • 1/2 cup (1 stick) unsalted butter softened

  • 8 oz cream cheese softened (brick-style, not spreadable)

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 4 cups powdered sugar

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