Pumpkin Muffins

Name: Pumpkin Muffins
Yield: 12
Ingredients: 2 cups All purpose flour; 1 cup Painterland Sisters Plain Yogurt; 1/2 cup Brown Sugar; 1 cup Granulated Sugar; 2 tsp. Baking Powder; 1 tsp. Baking Soda; 1/2 tsp. Salt; 2 Large Eggs; 15 oz. 100% Canned Pumpkin Puree; 1 Tbsp. Vanilla Extract; 1/3 cup Melted Coconut Oil; 1 Tbsp. Pumpkin Pie Spice; 1 tsp. Cinnamon; 1 Tbsp. Sugar; 1 tsp. Cinnamon

It is officially November and there's no better time to share Thanksgiving recipes! Whether it be appetizers, side dishes or desserts, we're sharing some of our favorite ways to incorporate the yumminess of Painterland Sisters into your holiday. We're kickin' off the series with Pumpkin Muffins. They are so good and easy to make.

Whatcha Need

2 cups All purpose flour
1 cup Painterland Sisters Plain Yogurt
1/2 cup Brown Sugar
1 cup Granulated Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
2 Large Eggs
15 oz. 100% Canned Pumpkin Puree
1 Tbsp. Vanilla Extract
1/3 cup Melted Coconut Oil
1 Tbsp. Pumpkin Pie Spice
1 tsp. Cinnamon
1 Tbsp. Sugar
1 tsp. Cinnamon

Servings: 12 muffins

Whatcha Do

Preheat oven to 325° F. Line a 12 cup muffin tin with paper liners or spray with non stick baking spray.
In large bowl, combine the all purpose flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
In another medium sized bowl together the pumpkin, granulated sugar and brown sugar. Then whisk in eggs and yogurt, oil and vanilla extract. Fold liquid ingredients into dry ingredients until fully combined.
Scoop batter into muffin tins (I used a cupcake pan & they turned out to be the perfect size. Not too big) and top each muffin with a sprinkle of the cinnamon and sugar mixture.
Bake for 18-22 minutes. Use a toothpick inserted in the middle to check to see if the muffins are done. Toothpick will come out clean!

Pumpkin Muffins

Servings

12 muffins

Ingredients

2 cups All purpose flour
1 cup Painterland Sisters Plain Yogurt
1/2 cup Brown Sugar
1 cup Granulated Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
2 Large Eggs
15 oz. 100% Canned Pumpkin Puree
1 Tbsp. Vanilla Extract
1/3 cup Melted Coconut Oil
1 Tbsp. Pumpkin Pie Spice
1 tsp. Cinnamon
1 Tbsp. Sugar
1 tsp. Cinnamon

Directions

Preheat oven to 325° F. Line a 12 cup muffin tin with paper liners or spray with non stick baking spray.
In large bowl, combine the all purpose flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
In another medium sized bowl together the pumpkin, granulated sugar and brown sugar. Then whisk in eggs and yogurt, oil and vanilla extract. Fold liquid ingredients into dry ingredients until fully combined.
Scoop batter into muffin tins (I used a cupcake pan & they turned out to be the perfect size. Not too big) and top each muffin with a sprinkle of the cinnamon and sugar mixture.
Bake for 18-22 minutes. Use a toothpick inserted in the middle to check to see if the muffins are done. Toothpick will come out clean!

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Pumpkin Muffins

Whatcha Need

Whatcha Do

Pumpkin Muffins

Servings

Ingredients

Directions

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