Ingredients
- 1 cup canned pumpkin
- 1/2 cup Greek yogurt
- 2 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin, Greek yogurt, eggs, honey, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the chopped walnuts, if using.
- Divide the batter evenly into the muffin tin, filling each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Feel free to add chocolate chips, raisins, or cranberries for extra sweetness and flavor.
- For a vegan version, substitute the eggs with flax eggs and honey with maple syrup.
- Swap walnuts for pecans or almonds for a different crunch.
- Adjust the spices to suit your taste, adding more cinnamon or ginger for extra warmth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Fall-inspired
- Diet: Gluten Free
