I absolutely love the flavour of pumpkin, and it doesn't have to be fall for me to use in my baking. These muffins are wonderful any time of the year, and these disappear very quickly in our house. The yogurt makes for a very light and fluffy muffin.
Ingredients
- 3/4 cup vegetable oil, plus more for pan
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups white flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tablespoons pumpkin pie spice (1 tbsp cinnamon, 1/2 tbsp ground ginger, 1/4 tbsp ground nutmeg, 1/4 tbsp ground allspice or cloves)
- 2 cups pumpkin puree
- 1 cup plain yogurt
- 3 large eggs
- 1 cup turbinado (coarse) sugar, plus more for sprinkling
- 1 1/2 cups shelled unsalted pumpkin seeds
Directions
Preheat oven to 350 degrees. Brush 24 muffin tins 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 pumpkin seeds and reserved dry ingredients. Mix just until moistened (be sure to not over mix).
Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining pumpkin seeds and sugar.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool 5 minutes in pan.
Enjoy!
Nutritional Info
Calories - 188 Fat - 10 Carbs - 22 Protein - 4 Iron - 8 Fibre - 1
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