Fall-ow the Path of the Pumpkin

Pumpkins are en vogue again and few can resist this gourd-geous craze.

Balk at yet another recipe that integrates this fad if you wish, or just recognize that the bellyaching comments stem from hunger which can easily be remedied with this delightfully tasty muffin.

Hard Cider Pumpkin Muffins

1 Stick Butter, Room Temperature
2 ¼ Cups Dark Brown Sugar (Equivalent of 1 lb. Package)
1 Cup Greek Yogurt
4 Eggs
3 Tsp. Vanilla
3 Cups AP Flour
2 Tsp. Salt
2 Tsp. Baking Soda
3 Tsp. Cinnamon
2 Tsp. Ground Ginger
⅔ Bottle of Hard Apple Cider ( I used Angry Orchard and enjoyed the last ⅓ as Baker’s Tax)
Large Granule Sugar (Optional Topping)

Note: This recipe yielded 24 regular-sized muffins plus about 30 mini muffins. The Merrily Baking it Kitchen only has two regular-sized muffin tins, but the variety ended up working out.

Preheat oven to 350°F and line muffin tins with cupcake papers
Sift together the flour, salt, baking soda, cinnamon, and ginger
Cream together the butter, sugar
Incorporate the Greek yogurt followed by the pumpkin
Add the eggs one at a time
Mix in the dry ingredients gradually along with the hard cider, alternating the dry ingredients with the cider, then feel free to sip on the rest of the cider during the rest of the preparation process
To avoid over mixing, use a rubber spatula to manually fold the last of the dry ingredients in, scraping the sides and bottom to make sure everything is harmoniously mixed
Use a large scoop to fill each muffin tin with this golden batter
Top each muffin with a sprinkling of large-granule sugar
Bake for 12-15 minutes til a toothpick comes out clean and the top is set (the mini muffins take about 10 minutes)

These fluffy muffins are delightful as is, but I bet folding in chocolate chips and pecans would set them over the top.

Also!

Angry Orchard has several different hard cider flavors and Woodchuck Cider has a seasonal pumpkin cider that would be a fabulous substitute for the apple. Go for it and get creative!