Sweets

Pumpkin Muffins

November 8, 2015

It is the season of the gourd, none more popular than the pumpkin! I’ve resisted flooding the blog and you with pumpkin recipes, but now that we’re well into November, I figure it’s fair game 😉

These muffins are the perfect Sunday morning treat. They are hearty, so you’ll have something delicious and filling to run out the door with on Monday morning – bonus! A sure fire way to beat the Monday blues!

I’ve modified and adapted a few different recipes, to get it just right, I love the replacement of regular oil or butter with melted coconut oil, not only is it healthier, but it gives the muffins a lovely flavour.

Ingredients

1/2 cup melted coconut 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

Directions

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 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 and enjoy!