Pumpkin Muffins

Yogurt makes these huge muffins especially light and tender.

¾ cup vegetable oil, plus more for pan
1½ cups whole-wheat flour, spooned and leveled
1½ cups flour, unbleached, spooned and leveled
2 tsp. baking powder
1 Tbsp. pumpkin pie spice
½ tsp. baking soda
2 cups pumpkin puree
1 cup plain yogurt
3 large eggs
1 cup turbinado sugar, plus 2 Tbsp. more for sprinkling
1½ cups walnuts, coarsely chopped

Preheat oven to 350°F. 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 over mix).

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, 35-40 minutes. Cool 5 minutes in pan.

Makes 12 muffins.

Nutritional Values Per serving: 426 calories; 25 g fat; 45 g carbs; 4 g fiber; 9 g protein.