Ingredients
Scale
- 1 1/2 cups canned pumpkin puree
- 2 large eggs
- 1 cup Greek yogurt (plain or vanilla)
- 1/2 cup honey or maple syrup
- 1/3 cup coconut oil or melted butter
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, honey, and melted coconut oil until smooth.
- In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients, gently folding until just combined. Do not overmix.
- If desired, fold in chopped walnuts or chocolate chips for extra texture.
- Line muffin tin with paper liners or lightly grease it. Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool.
- Let cool for 10 minutes before serving warm or at room temperature.
Notes
- For gluten-free options, substitute with a gluten-free flour blend.
- Use dairy-free Greek yogurt if you want dairy-free muffins.
- Adjust baking time slightly for different oven calibrations.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to a week. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg