Viking Pumpkin Muffins
1 hour
This recipe was a huge hit at our Viking launch party! It’s a great one for homemade muffins made light and moist with Viking Grass-Fed Icelandic Yogurt.
Ingredients
- 3/4 cup vegetable oil, plus more for pan
- 1 1/2 cups whole-wheat flour, spooned and leveled
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 2 cups canned pumpkin puree
- 1 cup of Viking Pure Grass-Fed Icelandic Yogurt
- 3 large eggs
- 1 cup sugar, plus 2 tablespoons more for sprinkling
- 1 1/2 cups coarsely chopped apples (tossed with cinnamon and sugar)
1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil and set aside.
2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda and set aside.
3. In a large bowl, whisk oil, canned pumpkin puree, Viking Pure, eggs, and 1 cup sugar to combine. Add in 1 cup of apples tossed with cinnamon and sugar. Mix just until moistened.
4. Divide evenly and spoon batter into muffin tins; sprinkle tops with any remaining apples and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
