Pumpkin Muffins Recipe

Back to Pumpkin Muffins

All Reviews for Pumpkin Muffins

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 20 mins

total: 1 hr

Yield: Makes 12 muffins

Pumpkin Muffins

Ingredients

Ingredient Checklist

3/4 cup vegetable oil, plus more for pan

1 1/2 cups whole-wheat flour, spooned and leveled

1 1/2 cups all-purpose flour, spooned and leveled

2 teaspoons baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon baking soda

2 cups pumpkin puree

1 cup plain low-fat yogurt

3 large eggs

1 cup turbinado sugar, plus 2 tablespoons more for sprinkling

1 1/2 cups coarsely chopped walnuts

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 20 mins

total: 1 hr

Yield: Makes 12 muffins

Pumpkin Muffins

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 20 mins

total: 1 hr

Yield: Makes 12 muffins

Recipe Summary

prep: 20 mins

total: 1 hr

Yield: Makes 12 muffins

prep: 20 mins

total: 1 hr

prep:

20 mins

total:

1 hr

Yield: Makes 12 muffins

Makes 12 muffins

Pumpkin Muffins

Ingredients

3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts

Directions

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.

Reviews (9)

Add Rating & Review

487 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Reviews (9)

Add Rating & Review

487 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

487 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

487 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

487 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
61
4 star values:
66
3 star values:
203
2 star values:
133
1 star values:
24

Martha Stewart Member

Rating: 2 stars

02/04/2019

                The muffins rose in the oven but cooled to the batter size. Bland taste. Strange texture. I put in a cup of chopped dates also with the walnuts.
                Waste of my ingredients and time. l would not make these again!!!!!!!!!!!

Martha Stewart Member

Rating: 4 stars

12/30/2018

                So I try to be as healthy and low carb as possible, so I made the following substitutions, and it worked fine!
                Instead of the two flours, I used chick pea flour (still carbs but not as much, and doesn't make any noticeable difference. I use it for most of my baking, although would not use it for shortbreads!
                I substituted coconut oil for vegetable oil;I substituted coconut palm sugar for turbinado; I substituted pumpkin seeds for walnuts; and I substituted sour cream for yogurt, only because I didn't have yogurt in the fridge. Not bad!!!!

Martha Stewart Member

Rating: 4 stars

10/31/2018

                I liked these muffins.  And found them even better on the second and third day!  Sometime muffins dry out, but these seemed to mature!  I took all hints into consideration.  I only used all purpose flour, added 1/2 tsp salt, and 1/2 cup chocolate chips, and 1/2 cup of cranberries as well as the nuts.  I made them in regular sized muffin tins with paper liners, and this recipe made about 22!  I'm making them again today for my Mah Jong group tomorrow, and hopefully they will all get doggie bags to take home.

Martha Stewart Member

Rating: Unrated

10/22/2016

                My mistake. Both are there. Sorry. 
                
                I added raisins but they're still in the oven so can't report yet on how they turned out.

Martha Stewart Member

Rating: Unrated

10/22/2016

                The ingredients list calls for baking powder and the directions say baking soda. Because of the yogurt (acid), I assume the correct ingredient is baking powder. Can someone verify?

Martha Stewart Member

Rating: 2 stars

09/12/2016

                I wish I had read the reviews before I made these muffins. They are very bland and definitely need salt.  I'm so disappointed. The muffins are edible but they certainly are not filling the pumpkin spice craving I was having.  Thank goodness I added cranberries to the recipe.  Otherwise all you would taste is flour and a hint of pumpkin spice....

Martha Stewart Member

Rating: Unrated

11/20/2015

                These muffins tasted flat because there is no salt in them. Next time I will add 1/4 teaspoon salt. Surprised that such a basic ingredient was omitted from the recipe. Not like Martha! Wish I'd thought of it while I was making them.

Martha Stewart Member

Rating: Unrated

10/22/2015

                What changes would I have to make if I wanted to make these as regular sized muffins? bake time, etc..

Martha Stewart Member

Rating: 2 stars

03/05/2014

                These muffins were a disappointment. They were quite bland. The primary flavor was unsweetened pumpkin and flour. I would double the amount of spices to 2 Tbsp. And possibly even add an additional 1/4 cup sugar. The only positive thing I have to say about these muffins was the texture. But the boring taste was frustrating (and I love a good pumpkin muffin - such as the one from Panera Bread). In the end I was just mad that I wasted all those ingredients on a giant batch of gross muffins.

Martha Stewart Member

Rating: 2 stars

02/04/2019

                The muffins rose in the oven but cooled to the batter size. Bland taste. Strange texture. I put in a cup of chopped dates also with the walnuts.
                Waste of my ingredients and time. l would not make these again!!!!!!!!!!!

Rating: 2 stars

Rating: 4 stars

12/30/2018

                So I try to be as healthy and low carb as possible, so I made the following substitutions, and it worked fine!
                Instead of the two flours, I used chick pea flour (still carbs but not as much, and doesn't make any noticeable difference. I use it for most of my baking, although would not use it for shortbreads!
                I substituted coconut oil for vegetable oil;I substituted coconut palm sugar for turbinado; I substituted pumpkin seeds for walnuts; and I substituted sour cream for yogurt, only because I didn't have yogurt in the fridge. Not bad!!!!

Rating: 4 stars

10/31/2018

                I liked these muffins.  And found them even better on the second and third day!  Sometime muffins dry out, but these seemed to mature!  I took all hints into consideration.  I only used all purpose flour, added 1/2 tsp salt, and 1/2 cup chocolate chips, and 1/2 cup of cranberries as well as the nuts.  I made them in regular sized muffin tins with paper liners, and this recipe made about 22!  I'm making them again today for my Mah Jong group tomorrow, and hopefully they will all get doggie bags to take home.

Rating: Unrated

10/22/2016

                My mistake. Both are there. Sorry. 
                
                I added raisins but they're still in the oven so can't report yet on how they turned out.

Rating: Unrated

                The ingredients list calls for baking powder and the directions say baking soda. Because of the yogurt (acid), I assume the correct ingredient is baking powder. Can someone verify?

Rating: 2 stars

09/12/2016

                I wish I had read the reviews before I made these muffins. They are very bland and definitely need salt.  I'm so disappointed. The muffins are edible but they certainly are not filling the pumpkin spice craving I was having.  Thank goodness I added cranberries to the recipe.  Otherwise all you would taste is flour and a hint of pumpkin spice....

Rating: Unrated

11/20/2015

                These muffins tasted flat because there is no salt in them. Next time I will add 1/4 teaspoon salt. Surprised that such a basic ingredient was omitted from the recipe. Not like Martha! Wish I'd thought of it while I was making them.

Rating: Unrated

10/22/2015

                What changes would I have to make if I wanted to make these as regular sized muffins? bake time, etc..

Rating: 2 stars

03/05/2014

                These muffins were a disappointment. They were quite bland. The primary flavor was unsweetened pumpkin and flour. I would double the amount of spices to 2 Tbsp. And possibly even add an additional 1/4 cup sugar. The only positive thing I have to say about these muffins was the texture. But the boring taste was frustrating (and I love a good pumpkin muffin - such as the one from Panera Bread). In the end I was just mad that I wasted all those ingredients on a giant batch of gross muffins.

All Reviews for Pumpkin Muffins

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pumpkin Muffins

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

#

#

Gallery

Recipe Summary

Ingredients