Description
Moist, tender muffins made with pumpkin puree, whole wheat flour, Greek yogurt, and naturally sweetened with maple syrup or honey. These wholesome treats pack cozy fall flavors without refined sugar, making them perfect for breakfast, snacks, or light desserts.
Ingredients
-
1 cup (240 g) pumpkin puree (canned)
-
⅔ cup (160 ml) maple syrup or honey
-
¼ cup (60 g) 2% Greek yogurt (plain or vanilla)
-
¼ cup (60 ml) vegetable oil
-
1 large egg (~50 g)
-
2 tsp (10 ml) vanilla extract
-
1 ⅔ cups (210 g) whole wheat flour
-
1 tsp (2.5 g) ground cinnamon
-
¼ tsp (0.5 g) ground nutmeg
-
½ tsp (2.5 g) baking soda
-
½ tsp (2.5 g) baking powder
-
½ tsp (2.5 g) salt
Instructions
-
Preheat Oven – Set oven to 350°F (175°C). Line a muffin pan with paper liners.
-
Mix Wet Ingredients – In a large bowl, whisk pumpkin puree, maple syrup, and Greek yogurt. Add vegetable oil, egg, and vanilla; whisk until smooth.
-
Mix Dry Ingredients – In another bowl, combine whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
-
Combine Batter – Fold dry ingredients into wet mixture until just combined. Do not overmix.
-
Fill Cups – Spoon batter into muffin liners, filling each about ¾ full.
-
Bake – Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool – Let muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Use room-temperature yogurt and egg for smoother mixing.
Add cloves or allspice for stronger spice flavor.
Sprinkle cinnamon sugar on top before baking for extra flair.
Muffins firm up as they cool, so avoid skipping the resting time.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American