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Pumpkin Muffins

By Rebecca Morales • September 20, 2016 • 0 Comments

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Author Notes: Every Fall my family asks me to make pumpkin muffins, or pie or cheesecake, basically anything pumpkin! These muffins are a repeat in my family that signal autumn to me. Usually I will roast a pumpkin for this recipe, but they aren't exactly in season just yet. —Rebecca Morales

Makes 12

1 1/2 cups AP flour (unbleached)
1/2 cup Whole wheat flour
2 large Eggs
1 cup Pumpkin Puree
3/4 cup white sugar
1/2 cup light brown sugar
1/3 cup oil
5.3 ounces Vanilla greek yogurt (I used Chobani)
2 teaspoons pure Vanilla Extract
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 handful salted pistachios

Preheat oven to 350 degrees. In a bowl (not your mixing bowl), combine all dry ingredients including spices but not the sugar.
In your mixer, beat eggs on high until some air has been incorporated. Reduce to medium and add oil. Once oil is well incorporated add sugar then pumpkin puree and vanilla
Reduce mixer speed to low. Alternate adding dry ingredients and yogurt. Beginning and ending with dry. Mix until just incorporated. Do not overmix.
Spoon batter about 3/4 of the way full into each cup of a lined muffin tin. If you are not using liners, make sure to butter your muffin tray.
Chop pistachios and sprinkle on top of each muffin. Bake approx. 24 minutes or until toothpick comes out clean from center of muffin.