Young Blood Gallery

• ¾ cup vegetable oil, plus more for pan
• 1½ cups whole-wheat flour, spooned and leveled
• 1½ cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1 tablespoon pumpkin pie spice
• ½ 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
• 1½ 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.

(recipe courtesy of tastebook.com–I’m not confident enough in my baking skills to provide you with my own recipe just yet )