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Best Ever Pumpkin Muffins

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…

Best Ever Pumpkin Muffin Recipe

Prep Time: 15 mins  Cooking Time: 8 min to 10 mins

1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt

Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, and yogurt. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean.  Transfer muffins to rack to cool.  Makes 30 to 35 mini muffins.

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[1] banana nut muffin recipe: https://cookingwithmykid.com/breakfast/banana-nut-muffins/

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