Shelly's Recipe

PUMPKIN MUFFINS

Category: Muffins

3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups flour, spooned and leveled
2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp baking soda
2 cups pumpkin puree
1 cup plain yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tbsp more for sprinkling
1 1/2 cups coarsely chopped walnuts

Preheat oven to 350. 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 over mix). 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. Serves 6-8