Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

pumpkin muffins

There is something about the calendar turning to November that literally makes me start to crave pumpkin. I’ve been making my mom’s recipe for pumpkin bread for years but this year I decided to mix it up a little and make muffins instead. In researching a variety of recipes, I came across some information about using yogurt as a 1:1 substitute for buttermilk. Since I have always have plain Greek-style yogurt in my refrigerator, I decided to create a recipe using yogurt instead. One thing to note about a straight substitution is that buttermilk offers a tangy flavor to the batter that yogurt does not, so I amped up the spices in the recipe to accommodate for that. The result are light and flavorful muffins, that are just as good as my old standby recipe for pumpkin bread.

pumpkin-muffins | photo by: Karen Covey

This recipe makes 8 muffins (way more than a recipe for 1) but your friends and family will thank you for making the whole batch.

Cooking spray, for greasing
1 cup flour
1 cup whole-whole pastry flour
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup packed light brown sugar
1/4 cup canola oil
3 tablespoons molasses
1 tablespoon vanilla extract
2 eggs
1 cup canned pumpkin
6 ounces plain Greek-style yogurt

1. Preheat oven to 400°F. Coat a muffin tin with cooking spray and set aside.
2. In a medium bowl, combine flours, baking powder, cinnamon, nutmeg, baking soda, salt and cloves.
3. In a large bowl, combine sugar, canola oil, molasses, vanilla and eggs and whisk well until combined. Add in pumpkin and yogurt and stir to incorporate. Add dry ingredients and stir until just combined. Do not overmix.
4. Spoon batter into prepared muffin tin (filling each one right to the top). Gently tap pan on countertop a few times to remove any air bubbles. Bake for 18-20 minutes or until a wooden pick inserted in center of muffins comes out clean (cover after 15 minutes with aluminum foil if tops are getting too browned).
5. Allow to cool for 10 minutes. Loosen muffins by running a knife along outside edges and allow to cool completely on a wire rack.

Makes 8 muffins.

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