Whole Wheat Pumpkin Yogurt Muffins (10 – 12 Servings)
INGREDIENTS 1 cup canned pumpkin purée ⅔ cup maple syrup or honey ¼ cup 2% Greek yogurt, plain or vanilla ¼ cup avocado oil, or coconut oil 1 egg 2 tsp. vanilla extract 1 ⅔ cups whole wheat flour
1 tsp. cinnamon ¼ tsp. nutmeg ½ tsp. baking soda ½ tsp. baking powder ½ tsp. salt
INSTRUCTIONS 1. Preheat oven to 350°F. Line muffin pan with muffin liners and set aside. 2. In a large bowl combine the pumpkin purée, maple syrup/honey, and Greek yogurt. 3. Beat in the oil, egg, and vanilla extract. 4. In another large bowl whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. 5. Add the dry ingredients to the wet ingredients and stir until incorporated (batter will be thick). Do not over mix. 6. Scoop the batter into the muffin pan distributing it evenly between the muffin cups. 7. Bake for 18 – 20 minutes. 8. Cool in pan 10 minutes then remove to cooling rack.
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