Description
A moist, wholesome muffin that’s easy to bake and perfect for breakfast or snack time.
Ingredients
Scale
- 1 cup canned pumpkin purée
- 2/3 cup maple syrup or honey
- 1/4 cup 2% Greek yogurt (plain or vanilla)
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly.
- In a large mixing bowl, whisk together the pumpkin purée, maple syrup (or honey), and the Greek yogurt until smooth. Add the oil, egg, and vanilla; whisk until the wet mixture is uniform.
- In a separate bowl, combine the whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir so the spices and leaveners distribute evenly.
- Pour the dry ingredients into the wet mixture. Gently fold with a spatula or spoon just until the flour is incorporated — the batter should remain a bit thick and slightly lumpy. Avoid overmixing to keep the muffins tender.
- Divide the batter among the prepared muffin cups, filling each almost to the top.
- Bake for about 18–20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 18 minutes since ovens vary.
- Let the muffins rest in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Serving & storage suggestion
- Enjoy warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individually wrapped muffins for up to 3 months; thaw at room temperature or warm briefly in the microwave.
- Tip: If you prefer a lighter crumb, substitute half the whole wheat flour with all-purpose flour.