Pumpkin Muffins
Soft and fluffy pumpkin muffins made with pumpkin puree and yogurt.
Ingredients
self-rising flour (sifted with ground cinnamon, ground cardamom, and salt)
to taste
ground cinnamon (sifted with flour)
to taste
ground cardamom (sifted with flour)
to taste
salt (sifted with flour)
to taste
brown sugar
3/4 cup
honey
2 tbsp
canola oil
5 tbsp
eggs
2
pumpkin purée
1 cup
vanilla extract
1 tsp
plain yogurt
180 ml
shelled pumpkin seeds
1/4 cup
Instructions
1
Sift dry ingredients
Sift the self-rising flour, ground cinnamon, ground cardamom, and salt together into a bowl.
2
Mix wet ingredients
Whisk the brown sugar, honey, canola oil, and eggs until well combined. Stir in the pumpkin purée and vanilla extract until smooth.
3
Combine batter
Add the yogurt and dry ingredients alternately to the wet mixture in two batches, folding gently until just combined.
4
Fill molds
Divide the batter into greased muffin molds, filling each about three-quarters full, and sprinkle with shelled pumpkin seeds.
5
Bake
Bake in a preheated oven at 190°C for about 25 minutes, or until a toothpick inserted in the center comes out clean.
