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Categories:
all-purpose whole wheat flour baking soda ground nutmeg cinnamon ground cloves pumpkin Greek yogurt brown sugar canola oil egg coffee sugar
Viewed: 36 - Published at: 2 years agoIngredients
- 3/4 cups All-purpose Flour
- 3/4 cups Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoons Ground Nutmeg
- 1-1/2 teaspoon Cinnamon, Divided
- 1 pinch Ground Cloves
- 1/4 teaspoons Salt
- 1 cup Canned Pumpkin
- 1/2 cups Plain Greek Yogurt
- 1/2 cups Brown Sugar, Packed
- 2 Tablespoons Canola Oil
- 1 whole Egg
- 2 Tablespoons Brewed Coffee
- 1 Tablespoon Granulated Sugar
Method
- Preheat oven to 375 F and place paper muffin liners in a 12-count muffin tin and coat the liners with non-stick spray.
- In a medium bowl, whisk together flours, baking soda, nutmeg, 1 teaspoon of cinnamon, cloves and salt. Set aside.
- In a large bowl, combine pumpkin, yogurt, brown sugar, canola oil, egg, and hot coffee. Beat together on medium speed or with a spatula until well combined.
- Slowly, add the flour mixture into the pumpkin mixture and beat together until the batter is fully incorporated. Spoon the muffin batter into the prepared cups, filling each one about 3/4 of the way full.
- Mix together the remaining 1/2 teaspoon of cinnamon with 1 tablespoon of sugar and sprinkle over each muffin. Bake for 25 minutes, or until a toothpick inserted comes out clean. Remove muffins from the pan and allow to cool.
