Pumpkin Muffins

The last of my pumpkin puree!

Muffin tower!

These muffins are incredibly airy and deliciously moist. The Internet tells me all the credit goes to the Greek yogurt I used.

The recipe is essentially Cooking with My Kid’s Best Ever Pumpkin Muffins recipe. I decreased the sugar and increased the pumpkin.

1\frac{1}{2}       cups flour
\frac{1}{2}         cup sugar
1         teaspoon baking powder
1         teaspoon baking soda
1         pinch salt
\frac{1}{2}         teaspoon ground cinnamon*
\frac{3}{16}       teaspoon ground nutmeg*
\frac{3}{16}       teaspoon ground ginger*
\frac{1}{8}         teaspoon ground allspice*
\frac{1}{8}         teaspoon ground cloves*
2         cups pumpkin puree
2         eggs
\frac{1}{2}         cup vegetable cooking oil
\frac{1}{3}         cup plain Greek yogurt

* Alternately, substitute the spices altogether with 1 teaspoon pumpkin pie spice.

  1. Preheat oven to 400 degrees.
  2. Mix dry (flour, sugar, baking powder, baking soda, salt, spices) and wet (pumpkin, eggs, oil, yogurt) ingredients in separate bowls.
  3. Combine dry and wet ingredients until blended.
  4. Spoon batter into muffin tray until tins are half full. Bake for 18 minutes, or until toothpick comes out clean.

Yield: about 15 muffins, or 30 mini muffins


My batter made 12 regular muffins + 7 minis.


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