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
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