I consider myself a bit of a pumpkin muffin connoisseur. More accurately, I’m an all-forms-pumpkin-bread connoisseur. Most pumpkin breads and pumpkin muffins are expectantly dense like banana bread and when done right they are also moist and delicious. This muffin is an entirely different experience and the best part about it is that we sort of happened upon the recipe by accident.

It all started with a can of Libby’s 100% pure pumpkin. The pumpkin has similar qualities to a mashed up banana so I figured we could loosely follow our banana nut muffin recipe ^[1] from a few months back.

We started with most of the same basic ingredients: flour, sugar, etc. but then I realized we were out of applesauce which is one of our go-to muffin ingredients.

Thinking quickly, we adjusted the recipe and added a new element – Greek Yogurt.

The result was a delightfully airy yet moist pumpkin muffin the likes of which I’ve never tasted. It was not dense at all. So good that we could not stop eating them. All day long my kid begged for more. I had to hide them in a tin for fear he’d eat the entire batch in one morning. Now for the recipe…