Ingredients:

  • 1 cup Whole Wheat Pastry Flour
  • ½ cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves (Optional)
  • ½ tsp Fine Sea Salt
  • 1 cup Pumpkin Purée (100% pure, not pie filling)
  • ½ cup Pure Maple Syrup
  • 2 Large Eggs
  • ½ cup Plain Greek Yoghurt (2% or 5%)
  • ¼ cup Neutral Oil (e.g., Canola, or melted unsalted butter)
  • 1 tsp Pure Vanilla Extract
  • ¼ cup Pepitas (Pumpkin Seeds, optional, for topping)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line the 12-cup muffin tin with paper liners or grease the cups thoroughly.
  2. In a large bowl, whisk together the Whole Wheat Pastry Flour, All-Purpose Flour, Baking Powder, Baking Soda, Cinnamon, Ginger, Nutmeg, Cloves (if using), and Sea Salt. Ensure ingredients are fully aerated.
  3. In a separate large bowl, whisk together the Pumpkin Purée, Maple Syrup, Eggs, Greek Yoghurt, Neutral Oil, and Vanilla Extract until the mixture is completely smooth and uniform in color.
  4. Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Stop mixing immediately when you no longer see streaks of dry flour. Do not overmix.
  5. Use an ice cream scoop or measuring cup to divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. Sprinkle the tops with pepitas if desired. Bake for 5 minutes at the initial high temperature (400°F/200°C).
  6. Reduce the oven temperature to 180°C (350°F) without opening the door. Continue baking for an additional 17–20 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached.
  7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.