I'm lucky. My mother-in-law is a fantastic cook and she usually hosts (US) Thanksgiving. So my husband and I just show up hungry, bringing wine for his large family. This year, in addition to the wine, we'll be bringing these light homemade Pumpkin Spice Muffins. My husband likes these types of desserts - very little sweetness, but a whole lot of spice and nuts. I'm going to add the same toppers I used for Canadian Thanksgiving for a festive touch. Fingers crossed that my mother-in-law likes these Pumpkin Spice Muffins too!
Pumpkin Spice Muffins (makes 2 dozen, adapted from Fine Cooking)
1 cup plain low-fat organic yogurt
2 cans organic pumpkin purée
1 cup packed light brown sugar
1/2 cup sugar
8 Tbs unsalted butter, melted
1/2 cup unsweetened applesauce
4-1/2 cups all-purpose flour
2 Tbs baking powder
1 tsp baking soda
1 tsp salt
1/3 cup pumpkin pie spice (I used a mix from Trader Joe's that includes cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom)
2 cups walnuts
1. Heat the oven to 350°F.
2. Line muffin pans.
3. In a large bowl, whisk the eggs, yogurt, pumpkin purée, brown sugar, sugar, and butter.
4. In another large bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.
5. Slowly add the dry ingredients to the wet, stirring until just mixed.
6. Gently fold in the walnuts.
7. Fill each lined muffin tin as full as you can (so that the curve of the batter is even with the rim of the cup). (Refrigerate any extra batter in an airtight container for up to a week.)
8. Bake the muffins for 30-35 minutes (until they are firm to the touch and a toothpick inserted into them comes out clean).
9. Remove the muffins from the tin when they're cool enough to handle.