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Healthy Pumpkin Muffins - Soft, Cozy, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Pumpkin puree (not pumpkin pie filling)
  • Whole-wheat pastry flour or white whole-wheat flour
  • All-purpose flour (optional, for a lighter mix)
  • Maple syrup
  • Light brown sugar (or coconut sugar)
  • Eggs
  • Plain Greek yogurt (2% or whole) or unsweetened applesauce
  • Olive oil or avocado oil
  • Vanilla extract
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Salt
  • Optional add-ins: dark chocolate chips, chopped walnuts or pecans, pumpkin seeds, raisins

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
  2. Mix the dry ingredients: In a large bowl, whisk 1 cup whole-wheat pastry flour, 3/4 cup all-purpose flour (or use 1 3/4 cups whole-wheat pastry total), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
  3. Whisk the wet ingredients: In a separate bowl, whisk 1 cup pumpkin puree, 2 large eggs, 1/3 cup maple syrup, 1/4 cup light brown sugar, 1/3 cup Greek yogurt (or applesauce), 1/4 cup olive oil, and 1 1/2 teaspoons vanilla extract until smooth.
  4. Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter should be thick but scoopable. Do not overmix.
  5. Add mix-ins (optional): Fold in up to 1/2 cup dark chocolate chips, chopped nuts, or pumpkin seeds.
  6. Fill the tins: Divide the batter evenly among the 12 cups, filling each about 3/4 full. For a bakery-style dome, you can slightly mound the centers.
  7. Bake: Bake for 18–22 minutes, until the tops spring back when lightly pressed and a toothpick comes out with just a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the crumb and prevents sogginess.