I visited friends in Toronto on Friday and Saturday. I do love traipsing around that city – I miss it every time I go there. We walked around my friend N’s neighbourhood near Casa Loma and ate very good sushi in Yorkville.
After a busy week, though, today was a domestic day. I cleaned my floors, threw out a pile of clutter, and made these muffins from Martha Stewart’s Whole Living magazine. I’d made them before and had some leftover pumpkin in the freezer. They’re easy and tasty and not horrible for you. I do, however, usually halve the recipe and make 10 or so muffins or ordinary size instead of 12 massive ones.
Pumpkin Muffins
3/4 cups vegetable oil
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
2 tsp baking powder
1 tbsp pumpkin pie spice (I did not have this – is it an American thing? – but I just dumped in a lot of cinnamon and nutmeg and it was good)
1/2 tsp baking soda
2 cups pumpkin puree
1 cup plain low-fat yogourt
3 large eggs (I use two when I halve the recipe)
1 cup turbinado sugar
1 1/2 cups coarsely chopped walnuts
- Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside (again, you can make smaller muffins, but you’ll probably need to cut the baking time so keep an eye on them if you do).
- 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 (about 30 for smaller muffins).
And as they’re reasonably healthy, you can eat them in the middle of the night and not wring your hands over it.



