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Whole Wheat Pumpkin Coffee Cake Muffins
Whole Wheat Pumpkin Coffee Cake Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Pumpkin-banana coffee cake muffins with Greek yogurt and candied pecan topping.
Ingredients:
  • cooking spray
  • 2 cups white whole wheat flour
  • 0.5 cup brown sugar
  • 0.25 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 0.75 cup pumpkin puree
  • 0.75 cup mashed ripe banana
  • 0.5 cup vanilla Greek yogurt
  • 2 teaspoons unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup candied pecans
  • 0.5 cup white sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin by spraying with cooking spray or lining with paper liners.
  • In a large bowl, mix together flour, brown sugar, white sugar, cinnamon, baking soda, and salt until well combined.
  • In a large mixing bowl, blend pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract using an electric mixer until fully mixed. Stir in dry ingredients until just combined. Fill the muffin cups with the batter.
  • Combine pecans, sugar, and cinnamon in a small bowl, then generously spoon or sprinkle the mixture on top of each muffin.
  • Bake in the oven until a knife comes out clean when inserted in the center, about 20-25 minutes.

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