Pumpkin Walnut Muffins

Yogurt makes these Pumpkin Muffins especially light and tender. These make for a delicious addition to a fall brunch.

Ingredients

• ¾ cup vegetable oil, plus more for pan

• 1 ½ cups whole-wheat flour, spooned and leveled

• 1 ½ cups all-purpose flour, spooned and leveled

• 2 teaspoons baking powder

• 1 tablespoon pumpkin pie spice

• ½ 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 ½ cups coarsely chopped walnuts

Directions

1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
   

2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
   

3. 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 overmix).
   

4. 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.