Well, it appears that K&K Test Kitchen readers love pumpkin! Quite a few of the entrants in the Giving Thanks Giveaway said that their favorite fall food was anything with pumpkin, so to satisfy your appetite, I decided to make you some pumpkin muffins! Now, I made some pumpkin muffins earlier this fall. I tried to make them "healthy" by adding banana and applesauce and yogurt. Well, the recipe was a dud. I ate the muffins, since I felt bad wasting food and I even tried to get other people to try them (sorry!). Since that recipe was such a failure, I thought I'd turn to a foolproof place to find recipes - Martha Stewart. These muffins are so fluffy and perfectly domed. The pumpkin flavor is pretty mild and only slightly sweet, so if you are craving something sweet, drizzle a little bit of maple cream cheese icing over them haha (or maple butter, which is what is shown in the picture)!
I hope you all have a lovely Thanksgiving and Columbus Day weekend. My mom and dad are coming up to Ottawa to celebrate with me and we are making a full turkey dinner on Sunday!
PS a winner was announced for the Giving Thanks Giveaway. Thank you so much for all your entries and comments. We truly appreciate each and every reader and we are so thankful that you all visit our little corner of the Internet!
Pumpkin Yogurt Muffins with WalnutsAdapted from Martha Stewart
1/2 cup vegetable oil plus more for pan
3 cups flour (you can do a blend of whole wheat and all-purpose)
2 teaspoons baking powder
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat Greek yogurt
3 large eggs
1 cup brown sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts
Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
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).
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 minutes in pan.