Description
Wholesome and moist pumpkin muffins made with Greek yogurt, whole wheat flour, and just the right amount of spice.
Ingredients
1 cup canned pumpkin puree
2 large eggs
½ cup plain Greek yogurt
¼ cup maple syrup or honey
¼ cup brown sugar
¼ cup coconut oil or olive oil
1 tsp vanilla extract
1 cup whole wheat flour
½ cup all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
Instructions
1. Preheat oven to 350°F (175°C) and line or grease a muffin tin.
2. In a large bowl, mix pumpkin, eggs, yogurt, syrup, sugar, oil, and vanilla.
3. In another bowl, whisk together flours, baking soda, salt, and spices.
4. Add dry ingredients to wet and mix just until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18–22 minutes or until a toothpick comes out clean.
7. Cool in the pan 5 minutes, then transfer to a wire rack.
Notes
Add chopped nuts, raisins, or dark chocolate chips for variety.
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