Description
Incredibly moist and tender pumpkin muffins made with oil and yogurt for a soft and fluffy texture that melts in your mouth.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
1 cup canned pumpkin puree
½ cup vegetable oil
¼ cup plain Greek yogurt
2 large eggs
¾ cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin pan.
2. In a bowl, whisk together flour, baking soda, salt, and spices.
3. In another bowl, combine pumpkin, oil, yogurt, eggs, sugars, and vanilla.
4. Mix dry ingredients into wet until just combined—do not overmix.
5. Divide the batter among muffin cups.
6. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
7. Cool 5 minutes in pan, then remove and cool completely.
Notes
Greek yogurt adds richness and extra moisture. Sour cream can be used instead.
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Nutrition
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