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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.