Pumpkin Muffins With Sugar On Top

Pumpkin Muffins With Sugar On Top

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I had Greek yogurt to use up, and I wanted to try something new, and I wanted to keep myself busy and distracted. The result? Pumpkin muffins.


I started with whole wheat white flour, then whisked in baking soda, baking powder, and salt. I threw in more cinnamon than the recipe called for, and heeding the reviews posted with the recipe, added pumpkin pie spice and a wee bit of nutmeg.

dry ingredients

Once it was completely mixed, I made a well in the center of it, and put it aside, then moved on to the next set of ingredients. I added additional pumpkin, maybe just a tablespoon or two extra, and used Greek yogurt instead of sour cream (because that’s what I had), and the milk, egg, egg white, vanilla, and oil.

wet ingredients

Once thoroughly mixed, and looking more like real batter, it went into the bowl with the flour mixture.

mixing wet and dry

more mixing

It took a while to get the flour mixed in properly, but I was careful not to overmix. When I was done, it looked like proper muffin batter.  I glopped it into 18 muffin cups, doing my best to divide it evenly.

Then I mixed up some brown sugar & white sugar, per the recipe, and sprinkled it on top of each muffin.


in cups

The recipe said to bake for 25 minutes, but I checked at 20, and they were done. They actually look great, they have real tops. I never get real tops.

The real test is yet to come, I’ve found that pumpkin muffins tend to taste better the next morning. I’ll come back and post.

It’s an edgy night anyway. We’ll have to see what tomorrow brings.


Postscript: And in the cool light of morning, tensions have eased a bit and the kids are eating muffins for breakfast declaring their deliciousness. I think the sun is out, too.

kids eating muffins


My version of Pumpkin Muffins (adapted from Cooking Light)

makes 18 muffins

*I’ve been playing with this one and made some changes since this blog entry


2 1/4 cups whole wheat white flour
1/2 cup toasted wheat germ
1/2 cup (scant) cane sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup Greek yogurt
1/3 cup 1% milk
1/4 cup canola oil
1 teaspoon vanilla extract
large egg
large egg white
turbinado sugar, for sprinkling


Preheat oven to 400°, you will reduce the temperature later. Spray or grease 18 regular size muffin cups. (You could also use the extra batter to make mini muffins.)

In a large bowl, combine the flour, wheat germ, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Whisk well.

In another bowl, whisk together the pumpkin, yogurt, milk, oil, vanilla, egg, and egg white until thoroughly mixed.

Add the pumpkin mixture to the dry ingredients, stirring just until combined and no flour pockets remain.

Scoop the batter — it will be thick — into muffin cups and sprinkle turbinado sugar over each one.

Reduce temperature to 375° and bake for 15-20 minutes, until a toothpick comes out clean. Remove muffins from pans immediately and cool on a wire rack.

They are at their best the morning after baking!

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