These healthy muffins can be made with pumpkins, blue hubbard squash, butternut squash, or any other baking squash!
3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pureed squash (blue hubbard, butternut, sugar pumpkin)
1 cup plain yogurt
3 large eggs
1 cup brown sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts
1. Preheat oven to 350°F. 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 min. in pan
Recipe from Martha Stewart, makes 12 muffins