Ingredients:

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 1 cup pure pumpkin puree
  • 0.5 cup plain Greek yogurt
  • 0.5 cup coconut sugar
  • 0.25 cup pure maple syrup
  • 2 large eggs
  • 0.25 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
  2. In a large bowl, whisk the pumpkin puree, Greek yogurt, coconut sugar, maple syrup, and melted butter until smooth. Whisk in the eggs one at a time until the mixture is glossy and fully incorporated.
  3. Gently fold the dry ingredients into the wet emulsion using a silicone spatula until just combined; do not overmix. Divide the batter evenly among the muffin cups.
  4. Bake at 375 degrees Fahrenheit for 18 to 22 minutes, Cook until the tops feel springy and look matte orange. Let cool on a wire rack.