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
Ingredients
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1 1/2 cups
AP flour (unbleached)
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1/2 cup
Whole wheat flour
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2
large Eggs
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1 cup
Pumpkin Puree
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3/4 cup
white sugar
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1/2 cup
light brown sugar
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1/3 cup
oil
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5.3 ounces
Vanilla greek yogurt (I used Chobani)
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2 teaspoons
pure Vanilla Extract
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1 teaspoon
Baking powder
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1/2 teaspoon
Baking soda
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1/4 teaspoon
Salt
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1 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1/2 teaspoon
ginger
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1 handful
salted pistachios
Directions
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Preheat oven to 350 degrees. In a bowl (not your mixing bowl), combine all dry ingredients including spices but not the sugar.
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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
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Reduce mixer speed to low. Alternate adding dry ingredients and yogurt. Beginning and ending with dry. Mix until just incorporated. Do not overmix.
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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.
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Chop pistachios and sprinkle on top of each muffin. Bake approx. 24 minutes or until toothpick comes out clean from center of muffin.
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