Pumpkin Muffins

225 faves | 2 recommends
More from this source
Whole Living


I used homemade pumpkin puree from a sugar pie pumpkin. I also added 1/2 cup bran flakes and decreased the all purpose flour by 1/2 cup. They turned out wonderful. Not to much bran taste or too much pumpkin. The yogurt kept the muffins moist and they were just sweet enough to be a morning treat. I will make these again.
bc7de56067da   •  19 Nov   •  Report
These were good but would be better with more pumpkin flavor. I used organic canned pumpkin -- I might try using the actual squash next time for stronger pumpkin taste.
2ad4a8de36fa   •  18 Nov   •  Report
Add a comment


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

You might also like

Pumpkin Muffins
smitten kitchen
Pumpkin Pie Muffins
Maple Glazed Spiced Pumpkin Muffins
Donal Skehan
Whole Wheat Pumpkin Muffins
Pamela Salzman
Pumpkin Pineapple Spice Muffins
Pumpkin Muffins
Veggie Num Num
Pumpkin S’more Doughnut Muffin
Bakers Royale
Maple-Sweetened Pumpkin Muffins With Oats
Cookie and Kate
Pumpkin Zucchini Coconut Muffins
Pumpkin And Feta Muffins Recipe
101 Cookbooks