Moist and warmly spiced pumpkin muffins made with whole wheat flour and maple syrup. Perfect for fall breakfasts or snacks.

Scale

1 cup pumpkin puree (canned)

2/3 cup maple syrup or honey

1/4 cup 2% Greek yogurt (plain or vanilla)

1/4 cup vegetable oil

1 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

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1. Preheat oven to 350°F and line a muffin tin with paper liners.

2. Mix pumpkin puree, maple syrup, yogurt, oil, egg, and vanilla until smooth.

3. Whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

4. Fold dry mixture into wet until just combined.

5. Divide into 12 muffin cups and bake 18–22 minutes.

6. Cool before serving.

For extra flair, add chocolate chips, walnuts, or a streusel topping.