Yogurt makes these jumbo muffins especially light and tender.
Prep: 20 minutes
Total: 1 hour
1. Preheat oven to 350 degrees. 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 minutes in pan.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 522 | ||
Calories from Fat: 287 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 530mg | 163 % | |
Sodium 595.4mg | 21 % | |
Potassium 423.4mg | 11 % | |
Total Carbohydrate 39.1g | 11 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 32.1g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 522
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