top of page

Pumpkin Walnut Muffins

Yogurt makes these Pumpkin Muffins especially light and tender. These make for a delicious addition to a fall brunch.


  • ¾ cup vegetable oil, plus more for pan

  • 1 ½ cups whole-wheat flour, spooned and leveled

  • 1 ½ cups all-purpose flour, spooned and leveled

  • 2 teaspoons baking powder

  • 1 tablespoon pumpkin pie spice

  • ½ 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 ½ cups coarsely chopped walnuts


  1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.

  2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

  3. 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).

  4. 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.

62 views0 comments

Recent Posts

See All


bottom of page