Nothing feels quite so autumnal as pumpkin and spice, particularly consumed in muffin form while gazing romantically out one's window at the leaves falling off trees. This recipe is delicious and not too sweet--perfect for a morning snack with a latte or a mug of milky tea.
Ingredients:
3 cups white flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 cups pureed pumpkin (butternut or acorn squash would work well here too)
1 1/2 cups plain unsweetened yogurt
2 eggs
4 oz melted butter
Heat the oven to 375F. Spray a 12-cup muffin pan with cooking spray, or line with paper liners.
Whisk all dry ingredients together in a large bowl.
In a smaller bowl, lightly beat the eggs, and whisk in pumpkin, yogurt, and melted butter.
Tip the wet ingredients into the dry ingredients, and mix gently only until just combined.
Fill the muffin cups with equal amounts of batter (the cups will be pretty full). Bake for around 25 minutes, or until a toothpick comes out clean.
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