Ingredients
Scale
- 1 ½ cups of pureed pumpkin (fresh or canned)
- 2 large eggs
- ½ cup of honey or maple syrup for natural sweetness
- ½ cup of Greek yogurt or plant-based alternative
- 1 teaspoon of vanilla extract
- 1 ¾ cups of whole wheat flour or gluten-free flour blend
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon of clove
- ¼ teaspoon of salt
- Optional: ½ cup of chopped nuts or dark chocolate chips for added texture
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, eggs, honey, Greek yogurt, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix, as this can make the muffins dense.
- If desired, gently fold in chopped nuts or dark chocolate chips for extra flavor and texture.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray. Divide the batter evenly into the muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Allow the muffins to cool completely before storing.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For longer storage, freeze muffins individually wrapped and reheat as needed.
- 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 Kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg