Description
Moist, lightly spiced pumpkin muffins made with Greek yogurt, whole wheat flour, and natural sweetener for a cozy, protein-boosted fall bake.
Ingredients
1 3/4 cups whole wheat flour (or half whole wheat, half all-purpose)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1 cup pumpkin puree (not pie filling)
1/2 cup plain Greek yogurt
1/3 cup melted coconut oil (or light olive oil)
1/2 cup honey or pure maple syrup
2 large eggs
1 teaspoon vanilla extract
2–3 tablespoons milk (if batter is very thick)
Optional add-ins: 1/2 cup dark chocolate chips, chopped walnuts, or pumpkin seeds
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or grease lightly.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
3. In a separate bowl, whisk pumpkin, Greek yogurt, melted oil, honey (or maple syrup), eggs, and vanilla until smooth.
4. Pour wet into dry and fold just until combined; if very thick, add 2–3 tablespoons milk to loosen.
5. Fold in any optional add-ins without overmixing.
6. Divide batter among cups, filling each about 3/4 full.
7. Bake 18–22 minutes, or until a toothpick comes out clean (start checking at 18 minutes).
8. Cool in pan 5 minutes, then transfer to a rack to cool completely.
9. Store airtight 2–3 days at room temp, up to 1 week refrigerated, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes