Pumpkin Muffins

Chef’s Notes Make a double batch to use the whole can of pumpkin puree. Muffins freeze well for up to 2 weeks. They make a great grab-and-go breakfast. Pull one out each morning. Reheat in microwave for 1 minute or toaster oven for 5 minutes. To make pumpkin bread instead of muffins, coat a 9-inch loaf pan with non-stick cooking spray. Pour batter into pan. Bake until top is golden brown and a toothpick inserted comes out clean, about 55–60 minutes. Try making banana muffins instead of pumpkin muffins. Use ¾ cup mashed, ripe banana instead of canned pumpkin. Instead of using cooking spray, line muffin pan with paper muffin cups if you like.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F.

Step 2

In a large bowl, mix flours, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a medium bowl, combine eggs, canned pumpkin, yogurt, oil, and vanilla. Mix well.

Step 4

Add wet ingredients to dry ingredients. Stir until just combined. Do not overmix.

Step 5

If using chocolate chips, raisins, or chopped nuts, stir in now.

Step 6

Spray muffin pan with non-stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 25–30 minutes. Cool in pan about 5 minutes. Tap muffins out of pan. Cool completely before serving.

↑Support creators by visiting their site 😊