I got such a good response to this risotto when I posted the photo on Instagram, that I'm posting earlier than I originally planned.
What, no chocolate?! I know, it seems like a no-brainer. But I decided not to do chocolate this time. You can always add it.
Part of the reason I opted for no-choc was just because these are for breakfast, and despite the fact that we sometimes make banana chocolate pancakes and/or chocolate sticky buns doesn’t mean sometimes I don’t like it to be a little less sweet! Don’t worry, there will be much more pumpkin to come. And I’ll have chocolate sometimes.
These pumpkins follow the basic rules for the muffin method! Here’s what you need:
1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup vegetable oil
1/3 cup 2 percent or higher Greek yogurt
Preheat your oven to 400.
In one bowl, mix the flour, sugar, baking powder, baking soda, salt and spices with a fork. In another bowl, whisk together the pumpkin, eggs, oil and yogurt until they are well-mixed.
In as few strokes as you can, fold the flour mixture into the pumpkin mixture until it is entirely worked in. Spray or grease a muffin tin and scoop the batter in – it should make exactly 12 muffins. Bake for 15 minutes, or until a toothpick, chopstick, whathaveyou comes out clean.
This recipe is adapted from another I found here. I like to use my own collection of spices instead of using “Pumpkin Pie Spice,” which is just a combination of 3 or 4 things you might already have! Loved the use of the Greek yogurt.