Recipe from Little Sweet Baker
What You Need
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp (5g) baking soda
- 2 tsp (4g) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)
- 1/2 tsp (2.5g) salt
- 1/2 cup (125ml) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 1/2 cups (367g) canned pumpkin puree (you can also make your own pumpkin puree)
- 2 large eggs
- 1/4 cup (60g) regular or Greek yogurt (plain or vanilla)
- 1 tsp vanilla
Cinnamon sugar topping
- 1 tbsp (12g) granulated sugar
- 1/2 tsp (1g) cinnamon
How to Make It
- Preheat oven to 425ºF and grease or line a 12 cup muffin pan with paper liners.
- In a large bowl, toss together the flour, baking soda, pumpkin spice, and salt. Set aside.
- In a medium bowl, cream the butter and sugar together until incorporated. Then add the pumpkin puree (here is how to make this), eggs, yogurt, and vanilla. Stir until smooth.
- Add the wet ingredients to the dry ingredients. Stir until just combined, do not overmix. Divide batter into the 12 muffins cups.
- Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425ºF, then reduce the temp to 350ºF and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Enjoy them warm straight from the oven!! Once completely cooled, place the muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. Then reheat in the oven at 350 F for 5-10 minutes to freshen up the muffin when you need a taste of fall!