Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Breakfast, Brunch, Comfort Food, Fall, Kid Friendly, Make Ahead, Snacks, Thanksgiving, Vegetarian, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Baked Goods, Baking Powder, Baking Soda, Breakfast, Brown Sugar, Brunch, Comfort Food, Eggs, Fall, Flour, Greek Yogurt, Kid Friendly, Kosher Salt, Make Ahead, Molasses, Olive Oil, Paper Liners, Pumpkin Muffins, Pumpkin Pie Spice, Pumpkin Puree, Salt, Snacks, Thanksgiving, Thanksgiving Breakfast, Vegetarian, Victoria Hart Glavin, Victoria's Pumpkin Muffins, Weekend Fun, Winter Warmth, Yogurt
Most of us try and eat light on Thanksgiving morning as we wait for our big feast. My Pumpkin Muffins are perfect for Thanksgiving morning or any morning for that matter. They are light, hit the spot and go great with a cup of coffee. They will keep “the wolf away” until that Thanksgiving dinner bell is rung.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
2 Large Eggs
1 Cup Pumpkin Puree
1 Cup Plain Greek Yogurt
1/2 Cup Brown Sugar
4 Tablespoons Molasses
3 Tablespoons Olive Oil
Preheat your oven to 375° F. Line a 12 cup muffin pan with paper liners. In a medium size bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. In a large size bowl, whisk together the eggs, pumpkin, yogurt, brown sugar, molasses and olive oil. Stir the flour mixture into the pumpkin mixture just until combined. Spoon the batter into muffin cups. Fill each until almost full. Bake for 25 minutes. Remove from the oven and cool in the pan for 10 minutes and serve warm with butter and honey. Makes 12 muffins.