Pumpkin Muffins

Martha Stewart’s Pumpkin Muffins

Don’t let the whole-wheat flour, yogurt and turbinado sugar in this recipe scare you off.  These muffins are super-soft given they are crammed with pumpkin.  The nut and sugar topping provides a crunchy topping to the dense, moist muffins.

I substituted pecans for the walnuts because I mistakenly bought pecans recently only to discover when I got home I already had a Costco-sized bag on hand.   I poured half of the batter into standard muffin tins and the other half into jumbo muffins tins, yielding a dozen regular muffins and six jumbo muffins.  Because one is a snack and the other is a meal.



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