Breakfast Pumpkin Muffins
These delicious muffins carry the essence of our favorite fall flavors: pumpkin, spices, and maple syrup. Only one caution: they are addictive.
Makes
Serving size
Ingredients
Cooking spray
⅓ cup sunflower oil
⅓ cup + 2 tablespoons maple syrup
2 medium eggs
1 cup pumpkin, canned or fresh, roasted
¼ cup milk
¼ cup Greek yogurt
1 teaspoon cardamom
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
Pinch sea salt
1 ½ cup white all-purpose flour
⅓ cup pumpkin seeds
⅓ cup chocolate chips
Special Equipment:
Muffin Tin
Instructions
- Preheat oven to 350°F.
- Spray muffin tin with cooking spray.
- Combine oil and syrup in a medium mixing bowl.
- Add eggs and whisk to fully incorporate.
- Add pumpkin, milk, and yogurt. Mix well.
- Add cardamom and vanilla. Mix well.
- Combine baking soda, baking powder, salt, and flour in a separate bowl. Whisk to incorporate ingredients thoroughly.
- Add the dry ingredients to the moist ingredients and stir to combine. Add more milk if the batter is too thick.
- Add pumpkin seeds and chocolate chips and mix to incorporate evenly.
- Fill muffin tin and bake for about 25 minutes or until center is cooked through.
- Cool and enjoy!
Cooking Tip
These muffins will store well up to 5 days in a sealed container or in the freezer for 6 to 8 weeks.
Recipe Contributed by FamilyCook Productions
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