Ingredients
Scale
- 1 ¾ cups all-purpose flour or whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ cup brown sugar or coconut sugar
- ½ cup honey or maple syrup
- ½ cup Greek yogurt
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 cup canned pumpkin puree (fresh or canned)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, blend the brown sugar, honey, Greek yogurt, applesauce, eggs, pumpkin puree, and vanilla extract until smooth.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
- Line a muffin tin with paper liners or lightly grease it. Divide the batter evenly among the cups, filling each about ¾ full.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before transferring to a wire rack.
Notes
- For a healthier twist, substitute whole wheat flour for all-purpose flour.
- Add chocolate chips or chopped nuts for extra flavor and texture.
- Vegan option: Replace eggs with flax eggs and use plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Baking, Muffins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg