The pumpkin season is upon us, as some of you may have noticed. Pumpkin coffees, pumpkin soups, pumpkin pies – they’ve taken over the world (for the next few months, anyway) and we couldn’t be happier about it. Sadly, the lowly pumpkin bread can seem a bit…cliché. But with the right recipe, and the right weather (chilly, possibly rainy, a nice fire in the fireplace?) you’ll remember why pumpkin bread is a fall staple.
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup olive oil
- 3/4 cup canned pumpkin puree
- 1/3 cup plus 1 tablespoon plain Greek yogurt
- 3/4 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- Pinch of ground cloves
- 1 tablespoon granulated sugar
- Preheat oven to 350° F. Prepare a muffin pan by either greasing it, lining it with cupcake liners or using a silicone baking pan.
- In a medium bowl, whisk together the granulated sugar, brown sugar, egg, egg yolk, and oil. Add the pumpkin, sour cream, and vanilla and whisk well to combine.
- In another bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon and cloves.
- Using a rubber spatula, fold the dry ingredients into the wet. Then whisk together gently just to combine.
- Pour the batter into the prepared pan and sprinkle the tops of each muffin with the Demerara sugar.
- Bake until the muffinsare firm to the touch, well browned, and slightly cracked on top, about 24 minutes. Transfer the pan to a wire rack and let stand for 5 minutes. Remove muffins from pan and let cool.
More Great Recipes
If you like this, feel free to share it: