Ingredients

The following ingredients have 14 Servings
  • 3 cups all-purpose flour
  • 1 cup light brown sugar, (lightly packed )
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon of ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 15 ounces pure pumpkin puree, (drained)
  • 1 cup plain Greek yogurt
  • 1/2 cup unsalted butter, (melted)
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup raw sugar, (for garnish)

Instruction

  • Preheat the oven to 425 degrees F, and line muffin pans with papers.
  • Place the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl and whisk to combine.
  • Place the pumpkin puree, Greek yogurt, melted butter, milk, eggs, and vanilla in a smaller bowl, and stir until smooth.
  • Transfer the wet ingredients into the dry, and stir together just until combined (batter may be lumpy).
  • Fill each well of the prepared muffin pan with the batter.
  • Sprinkle the tops of each muffin with about 1 1/2 teaspoons of demerara sugar.
  • Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue baking for another 16 to 20 minutes.