My favorate Muffin Recipe – pumpkin!

We pick pumpkins at the patch specifically for these muffins. I also make a loaf or too, and they are extra moist and fluffy, yum!

Professor McGonigal’s Magical Pumpkin Muffins

Everyone knows pumpkins are magical – and these muffins are magically delicious. They’re also perfect with a bowl of Bertie Bott’s Chili!

1½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
½ cup pumpkin purée (canned or homemade)
½ cup brown sugar
½ cup plain yogurt
¼ cup vegetable oil
1 egg
additional granulated (or large crystal) sugar for topping

Preheat the oven to 400°F. Grease a 12-cup muffin pan (or use paper liners).

In a large bowl, stir together the flour, baking powder, baking soda, cinnamon and nutmeg. Set aside.

In a medium bowl, whisk together the pumpkin purée, brown sugar, yogurt, vegetable oil and egg until well blended. Pour into the flour mixture and stir just until combined (don’t over-mix, a few small lumps are OK).

Spoon batter into the prepared muffin pan, filling the cups all the way to the top. Sprinkle the tops as magically as possible with the additional sugar.

Bake for 20 to 25 minutes, or until the tops spring back when you touch them.


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