Ingredients:

  • 1.5 cups (180g) white whole wheat flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 0.25 tsp (1g) ground cloves
  • 1 cup (245g) pure pumpkin puree
  • 0.5 cup (120ml) pure maple syrup
  • 1 large (50g) egg
  • 0.25 cup (60g) plain Greek yogurt
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) melted coconut oil

Instructions:

  1. Set the oven to 350°F (175°C). Line your 12 cup muffin tin with paper liners or grease them with a bit of coconut oil.
  2. In a large bowl, whisk the flour, baking soda, salt, cinnamon, ginger, and cloves. Whisk for 30 seconds until the flour looks light and airy.
  3. Create a hole in the center of the flour mixture.
  4. Pour the pumpkin puree, maple syrup, egg, Greek yogurt, vanilla, and melted oil into the well.
  5. Use your spatula to stir the mixture gently. Fold the batter until no white streaks of flour remain. Note: stop stirring immediately to keep them tender
  6. Scoop the batter into the 12 cups. Fill them about 3/4 of the way up.
  7. Bake for 18–22 minutes until the tops spring back when lightly pressed.
  8. Check the center with a wooden pick; it should come out clean or just a few moist crumbs.
  9. Let them cool in the tin for 5 minutes before moving them to a wire rack.