Name: Whole Grain Pumpkin Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 3 1/2 cups whole-wheat flour + 1/3 cup and 2 TBS whole wheat flour for topping; 3 tsp pumpkin pie spice + 1/4 tsp for topping; 2 tsp baking soda; 1/2 tsp salt; 1 15 oz can pumpkin puree; 4 eggs; 1 cup low-fat plain yogurt (I used Stonyfield); 1 cup maple syrup; 1 1/4 cup honey; 1/3 cup coconut sugar; 1/4 cup pecans, chopped; 1/4 tsp cinnamon

Description

One bowl Whole Grain Pumpkin Muffins with a secret healthy ingredient: yogurt! Healthy, easy to make and seriously satisfying.

Ingredients

Scale

3 1/2 cups whole-wheat flour + 1/3 cup and 2 TBS whole wheat flour for topping
3 tsp pumpkin pie spice + 1/4 tsp for topping
2 tsp baking soda
1/2 tsp salt
1 15 oz can pumpkin puree
4 eggs
1 cup low-fat plain yogurt (I used Stonyfield)
1 cup maple syrup
1 1/4 cup honey
1/3 cup coconut sugar
1/4 cup pecans, chopped
1/4 tsp cinnamon

Instructions

Heat oven to 350. Line 24 muffin cups with paper liners.
MUFFINS: Into the bowl of a stand mixer, combine flour, 3 tsp pumpkin pie spice, baking soda and salt. Mix. Use fingers to dig a well in the center. Into the hole, add pumpkin, eggs, yogurt, maple syrup and honey. Mix until well combined.
TOPPING: In a small bowl, combine coconut sugar, 1/4 tsp pumpkin pie spice, 1/3 cup + 2 TBS of whole wheat flour, pecans and 1/4 tsp cinnamon.
Use an ice cream scoop to fill each muffin tin 3/4 of the way full. Divide topping evenly between all 24 muffins. Bake for 15-18 minutes until an inserted toothpick comes out clean.