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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/14813-pumpkin-spice-muffins —Monica Galbraith
Makes 24 muffins
- 4 eggs
- 1 1/2 cups sugar
- 2 cups Pumpkin puree (however, cans come in 15 oz, which really works just as well)
- 1/2 cup vegetable oil (I used olive.)
- 1/2 cup Greek yogurt (nonfat because that's what was in the fridge)
- 2 teaspoons maple extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 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?)
- 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.
- In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger.
- 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!
- 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.
- 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?