Description
These healthy pumpkin muffins are soft, fluffy, and made with whole wheat flour, real pumpkin, and naturally sweetened with maple syrup or honey. A quick and wholesome recipe perfect for breakfast or snacks.
Ingredients
1 cup pumpkin puree
2/3 cup maple syrup or honey
1/4 cup plain or vanilla 2% Greek yogurt
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla essence
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
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Preheat oven to 350°F (175°C). Line a muffin tin with liners.
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In a large bowl, mix pumpkin puree, maple syrup or honey, and Greek yogurt.
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Add oil, egg, and vanilla. Mix until smooth.
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In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
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Add the dry mixture to the wet and stir until just combined.
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Fill muffin cups evenly with batter.
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Bake for 18–20 minutes or until a toothpick comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep muffins fluffy.
- Customize with chocolate chips, nuts, or seeds.
- Store in the fridge for up to a week or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins, Snacks, Breakfast
- Method: Baking
- Cuisine: American
