Ingredients
Scale
- 1 cup unsweetened pumpkin purée
- 1 cup plain Greek yogurt (2% or whole)
- 2 large eggs
- 1/3 cup honey or pure maple syrup
- 1/4 cup packed light brown sugar
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
Instructions
- Preheat & prep: Set your oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease the cups.
- Whisk the wet mix: In a large bowl combine the pumpkin purée, Greek yogurt, eggs, honey (or maple syrup), brown sugar, oil, and vanilla. Beat or whisk until the mixture is silky and uniform.
- Combine the dry mix: In a separate bowl stir together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until evenly blended.
- Fold together: Pour the dry ingredients into the wet mixture. Using a spatula, fold just until the batter comes together — a few small lumps are okay. Avoid overmixing.
- Fill the tins: Portion the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake: Place the pan in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition
- Serving Size: 1
- Calories: 165
- Fat: 4g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g