The Perfect Pumpkin Muffin Snack

Dietary: Vegetarian

Makes: 12 Muffins

Ingredients

• 14.5 ounces pumpkin puree (1 can)

• ½ cup plain greek yogurt (honestly any plain yogurt is fine but I recommend using whole milk greek) 

• ½ cup unsalted butter (melted)

• 2 eggs (lightly beaten in the bottom of your bowl)

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• ½ cup white granulated sugar (If you prefer a sweeter muffin - double the sugar)

• 2 tablespoons maple syrup

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground clove (if you’re out, you can sub for pumpkin spice or extra cinnamon)

• 2 teaspoons baking powder 

• 1 teaspoon baking soda

• ½ teaspoon salt

Directions

• Preheat your oven to 350F and then line a muffin pan with liners or grease. I use these silicone liners (this is not an affiliation link)

• While you melt your butter, lightly beat your eggs in the bottom of your bowl. Then pile on the rest of the “wet” ingredients (stop after vanilla). Mix those ingredients until combined and then pile on the rest of the ingredients. I like to take a fork or dry whisk to the dry ingredients while they rest on top of the wet to begin to combine. Then slowly mix deeper until you combine all the ingredients. The batter should seem almost fluffy! 

• Fill each muffin tin full and then bake for 30 minutes or until a toothpick comes out clean. Let cool a bit, if you can, then dive in!