Ingredients:

  • 1 ½ cups (192g) all-purpose flour plus 1 tablespoon for dusting
  • 1 teaspoon baking soda (5g)
  • ½ teaspoon baking powder (2.5g)
  • 1 teaspoon ground cinnamon (3g)
  • ½ teaspoon ground nutmeg (1.5g)
  • ¼ teaspoon ground cloves (0.75g)
  • ¼ teaspoon salt (1.5g)
  • 1 cup (227g) plain nonfat Greek yogurt (full-fat also works!)
  • 1 cup (240ml) pumpkin puree
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) maple syrup
  • 2 large eggs (100g), lightly beaten
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon vanilla extract (5ml)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (85g) chocolate chips (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a medium bowl, whisk together Greek yogurt, pumpkin puree, sugar, maple syrup, eggs, oil, and vanilla extract.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix!
  5. Gently fold in walnuts/pecans and/or chocolate chips, if using.
  6. Fill each muffin cup about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.