Pumpkin Muffins Recipe

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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.


Pumpkin-Cornbread Muffins

Pumpkin Muffins (Photo credit: lynn.gardner)



  • 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



  1. Preheat oven to 350° F. Prepare a muffin pan by either greasing it, lining it with cupcake liners or using a silicone baking pan.
  2. 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.
  3. In another bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon and cloves.
  4. Using a rubber spatula, fold the dry ingredients into the wet. Then whisk together gently just to combine.
  5. Pour the batter into the prepared pan and sprinkle the tops of each muffin with the Demerara sugar.
  6. 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.


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