- Pumpkin Spice Muffins
Pumpkin Spice Muffins
Meal Tags: Breakfast, Brunch, Snack
Dietary Tags: Pescatarian, Vegetarian
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 cup butter, room temperature
- 2/3 cup brown sugar
- 1 cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup granola
- 1/2 cup chopped pecans
Preheat the oven to 375°F. Line a 12-cup muffin tin with parchment liners.
In large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another large bowl, beat the butter and brown sugar. Beat in the yogurt, egg, vanilla extract, and pumpkin puree.
Pour the dry ingredients into the wet ingredients and mix until combined. Fold in the granola and pecans.
Use an ice cream scoop to scoop the batter into the prepared muffin tin.
Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes.
Allow the muffins to cool for 5 minutes before enjoying or store them in the refrigerator for up to 5 days or in the freezer for up to 3 months.