After making this pumpkin muffin recipe for brunch, you will be ready to take on the day! Even though pumpkin flavoring is associated with the fall, these pumpkin muffins are great all year round. Make them for a morning brunch, a quick grab and go morning treat, or for a bake sale. No matter when you decide to make them, they will definitely have a place on your menu and a permentant spot in your recipe collection.
1/3 cup vegetable oil
3/4 cups whole-wheat flour
3/4 cups all-purpose flour
1 teaspoons baking powder
1/2 tablespoon pumpkin pie spice (combination cinnamon, nutmeg, ginger, allspice)
1/4 teaspoon baking soda
1 cups pumpkin puree
1/2 cup plain low-fat yogurt
2 large eggs
1/2 cup sugar, plus 2 tablespoons more for sprinkling
Handful of roasted pumpkin seeds (optional)
Note: Makes 12 muffins
Preheat oven to 350 degrees. Fill muffin tins with muffin cups.
In a medium bowl, mix dry ingredients together.
In a larger bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1/2 cup sugar together.
Combine the wet and dry ingredients until just incorporated -- don’t overmix.
Spoon batter into muffin cups (an ice cream scooper works well here); sprinkle tops with roasted pumpkin seeds (if using) and sugar.
Bake 30-35 minutes, until a toothpick inserted in the center of a muffin comes out clean.