Pumpkin Muffins

Pumpkin Muffins

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. 


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.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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