Well, it's that time of year again -- the canned pumpkins are blossoming on the trees around us, and pumpkin muffins are everywhere. I just have a simple question: why do pumpkin muffin recipes almost always use oil instead of butter? Is it because the pumpkin puree would weigh down a cakier, butter-based recipe? But if that's true, then why does the yogurt used along with butter in many muffin recipes not weigh them down?
I'll be pretty happy if you can answer any or all of these. Thanks!