Author Notes
My mother has never been one to strictly follow a recipe. I've always had better results sticking strictly to the book However, the older I grow, the more I become like her my mother, developing those same experienced instincts.. Add a little of this and a little of that and it makes something marvelous! That, my friends, is how the Maple Pumpkin Muffins came to be. The credit of the original recipe goes here: https://food52.com/recipes... —Monica Galbraith
Ingredients
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4
eggs
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1 1/2 cups
sugar
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2 cups
Pumpkin puree (however, cans come in 15 oz, which really works just as well)
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1/2 cup
vegetable oil (I used olive.)
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1/2 cup
Greek yogurt (nonfat because that's what was in the fridge)
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2 teaspoons
maple extract
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2 cups
all-purpose flour
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1 teaspoon
baking soda
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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2 1/2 teaspoons
cinnamon
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1/4 teaspoon
ground ginger
-
1/4 teaspoon
ground nutmeg
Directions
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Preheat over to 350 F and grease two dozen muffin tins (or line with muffin liners for easy cleanup. Who doesn't love easy cleanup?)
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Beat eggs, sugar, oil, Greek yogurt, maple extract, and pumpkin in a large bowl until smooth. Use a hand-mixer or go all pioneer and use a little elbow grease, but get that baby smooth.
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In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger.
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Mixing at a low speed, combine the flour mixture with the wet ingredients (being careful now to puff flour everywhere of course) until just smooth. Careful not to over-mix!
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Fill those 24 muffin tins and pop them in your preheated oven where they will bake for 20-25 minutes until a toothpick comes out lean.
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Cool just for a bit, 5-10 minutes, until you can't wait any longer and they won't burn your fingers. Then eat, because what's better than a hot muffin, right?
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