Pumpkin Muffins

It's pumpkin season!  You can see everything pumpkin at every grocery store.  So here is my contribution to pumpkin season....pumpkin muffins.  These are based off the recipe in The Natural Cook by Tom Hunt.  They are flavorful and moist...the only bad part is that they don't last long.  Next time I would consider making a double batch so there are more of them and so that they use up more pumpkin, though the pumpkin flavor comes right on through.

So go celebrate the autumn with some freshly made pumpkin muffins.  They are a hit with anyone who likes moist pumpkin muffins or bread.

Pumpkin Muffins

1 cup pureed pumpkin

4 tablespoons unsalted butter

3/4 cup spelt flour (or whole wheat)

1/3 cup raw cane sugar

1 large egg, beaten

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon allspice

3 tablespoons Greek yogurt

1 teaspoon cinnamon

Preheat oven to 350F.  Butter 12-16 muffin tin cups (depending on how much batter you place in each spot).    Sprinkle flour into the muffin tin and tap out excess.

Beat the butter and sugar for a couple of minutes until light and fluffy.  Add the egg, flour, baking powder, baking soda, all spice, yogurt, pumpkin and half of your cinnamon.  Stir together until well incorporated.

Fill the muffin cups about half full and bake for about 20-25 minutes.  Remove from oven and from the muffin tin.  Melt a little butter and brush the top of the muffins.  Then sprinkle with remaining cinnamon (with some sugar) for some sweetness and crunch.

These are best warm from the oven, but will keep a couple of days (if not eaten) in an air tight container.