Ingredients
3cupsall-purpose flour
2tspbaking powder
¼tspBaking Soda
¾tspsalt
1½tspcinnamon
¾tspnutmeg
½tspginger
1pinchground cloves
1¼cupscanned pumpkin puree
⅓cupplain greek yogurt
6tbspunsalted buttersoftened
¼cupvegetable oildivided
¾cuplight brown sugar
¼cupgranulated sugar
2largeeggs
1tspvanilla extract
2cupspowdered sugar
3tbspmilk
½tspvanilla extract
Preparation
Preheat oven to 400 degrees F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, set aside.
In a separate mixing bowl, blend together pumpkin puree and Greek yogurt, set aside.
In another mixing bowl, using an electric hand mixer, whip butter, 1 tablespoon vegetable oil, brown sugar, and granulated sugar on medium-high speed until pale and fluffy for about 3 to 4 minutes. Blend in the remaining 3 tablespoon vegetable oil.
Mix in eggs on at a time blending just until combined after each addition and adding in vanilla with the second egg.
Using a rubber or silicone spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and fold just until combined after each addition.
Divide batter among 12 paper-lined muffin cups, filling each cup full, and bake in preheated oven for 17 to 20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow resting for several minutes in the muffin tin then transfer to a wire rack to cool for 10 to 15 minutes.
In a small mixing bowl, whisk together powdered sugar, milk, and vanilla then blend well.
Dip and swirl tops of nearly cool muffins into the glaze and allow excess to run off, then return upright onto a wire rack and allow the glaze to set at room temperature.
Store in an airtight container.
