good quality pumpkin puree (not pie filling)
plain, unsweetened Greek yogurt (whole milk or 2% recommended)
whole wheat flour
all-purpose flour
cinnamon
nutmeg
ginger
cloves
baking soda
baking powder
natural sweetener (maple syrup, honey, or stevia)
optional: chocolate chips
optional: walnuts
optional: ground flaxseed or chia seeds
optional: dried fruit (cranberries or raisins)
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
In a large bowl, whisk together all the dry ingredients: whole wheat flour, all-purpose flour, cinnamon, nutmeg, ginger, cloves, baking soda, and baking powder.
In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, Greek yogurt, and your chosen natural sweetener. If using eggs, add them here too.
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few lumps are okay. If adding mix-ins like chocolate chips or nuts, fold them in now.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. Avoid opening the oven door too early.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
