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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
- 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.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall
More Great Recipes: Bread, Rolls & Muffins