Fall is the perfect time to try out a pumpkin muffins recipe! How about having a light pumpkin dessert item in a late fall morning? This pumpkin muffins recipe from Martha Stewart will be a very good fall brunch item on a lazy chilly morning. The use of yogurt in this recipe makes it soft while the sweet, fleshy pumpkin puree makes it sticky and moist. The flavor of this fall brunch will come from the walnuts and spice while the whole-wheat flour will supply fiber to satisfy your knack for eating healthy. Check out the healthy and easy-to-make fall brunch recipe:
Pumpkin Muffins Recipe Ingredients:
Yielding 12 muffins
Spooned and leveled whole-wheat flour (1 ½ cups)
Spooned and leveled all-purpose flour (1 ½ cups)
Pumpkin puree (2 cups)
Baking soda (1/2 teaspoon)
Baking powder (2 teaspoons)
3 large eggs
Vegetable oil (3 cups and more)
Plain low-fat yogurt (1 cup)
Coarsely chopped walnuts (1 ½ cups)
Pumpkin pie spice (1 tablespoon)
Turbinado sugar (1 cup)
Powdered sugar for sprinkling (2 tablespoons)
Pumpkin Muffins Directions:
- Preheat the oven to 350 degrees.
- Take 12 muffin tins with 1-cup capacity and brush them with vegetable oil. Set aside.
- Whisk flours, baking soda, baking powder, and pumpkin pie spice in a bowl. Set aside.
- Whisk eggs, yogurt, 1-cup sugar, pumpkin puree, and oil in a large bowl. Add one cup of the chopped walnuts and reserved dry items. Mingle them together until the mixture becomes moisten.
- Pour the batter into the muffin tins and sprinkle sugar and walnuts on the top. Bake for 30 to 40 minutes.
- Take out the muffins and let them become cool in pans for 5 minutes.
Pumpkin Recipes Tips:
- You can replace the walnuts with any other nuts like pistachios.
- Instead of using two types of flours, you can use just the all-purpose flour to make the recipe lighter.
- If you are not conscious about health and like your dessert item a little bit sweeter, add cream butter and more sugar.
Want more Pumpkin Recipe Ideas?
Here’s 35 Pumpkin Recipes to try:
These muffins will come out with a beautiful texture. Because of the use of yogurt, they will be very moist and reheated well. They will have the flavor of flour and pumpkin. If you love your muffins a little bit spicier, double the amount of spice and also add some more sugar. You can store them by keeping in the refrigerator. The frozen ones will thaw out and reheat nicely. This fall brunch recipe will become a new favorite with your family.
Do you like this fall brunch idea? Can you think of any tweaks to make it tastier or healthier? Tell us!
For more brunch recipes on Stagetecture, click here.