With my daughter coming home from college next week, I thought I would bake her some moist and light pumpkin muffins. This recipe was adapted from Martha Stewart’s “Pumpkin Muffins.” I modified the recipe by using organic ingredients whenever possible, added some salt and some more pumpkin pie spice. What I especially like about these muffins were that they contain healthy whole wheat flour, low-fat yogurt and walnuts!
- ¾ cup organic canola oil
- 1½ cup organic whole-wheat flour
- 1½ cup organic all-purpose flour
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 can (15 ounces) Trader Joe’s Organic Pumpkin
- 1 cup organic plain low-fat yogurt
- 3 large organic eggs
- 1 cup turbinado sugar
- 1½ cups walnuts, coarsely chopped
- Preheat oven to 350 degrees. Place 24 baking cups into 2 regular size 12-cup muffin tins.
- Using a medium bowl, whisk flours, pumpkin pie spice, baking powder, baking soda, and salt.
- Using a large bowl, whisk oil, pumpkin, yogurt, eggs, and sugar thoroughly. Add dry ingredients and 1 cup walnuts. Mix until ingredients are moistened, being careful not to over mix the batter.
- Spoon batter into muffin tins. (Batter goes to approximately 3/8″ from the top edge of baking cup). Sprinkle the rest of the walnuts on top of the muffins. Bake for approximately 30 minutes. To test for doneness, insert toothpick in the center of muffin. If it comes out clean, it is done. Cool muffins in pans for 5 minutes. Makes 24 regular size muffins.