Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 0.5 cup (100g) coconut sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 0.5 tsp (1g) ground nutmeg
  • 1 cup (245g) pumpkin purée
  • 1/3 cup (80ml) melted coconut oil
  • 1 large egg (50g)
  • 1/4 cup (60ml) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with parchment liners or grease thoroughly with coconut oil.
  2. In a large mixing bowl, whisk together the whole wheat pastry flour, coconut sugar, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until no clumps remain.
  3. Stir in the pumpkin purée, melted coconut oil, egg, Greek yogurt, and vanilla extract.
  4. Use a rubber spatula to fold the mixture together just until the flour streaks disappear; stop immediately to avoid overworking the gluten.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 18–22 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with just a few moist crumbs.