I love the smell of baked goods when they’re warm from the oven, but what I love even MORE is seeing my freezer stocked with baked goods for a quick breakfast or snack. These healthy pumpkin muffins are perfect for stocking up on!
These healthy muffins can be made with pumpkins, blue hubbard squash, butternut squash, or any other baking squash!
3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pureed squash (blue hubbard, butternut, sugar pumpkin)
1 cup plain yogurt
3 large eggs
1 cup brown sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts
1. Preheat oven to 350°F. 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 min. in pan
Recipe from Martha Stewart, makes 12 muffins