Maple Pumpkin Muffins

Name: Maple Pumpkin Muffins
Ingredients: 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

13 ingredients

6 steps

Ingredients

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

Directions

1

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?)
2

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.
3

In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger.
4

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!
5

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.
6

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?