Pumpkin and Spice Breakfast Muffins - Vegetarian

The Pumpkin and Spice Breakfast Muffins bring the comforting essence of autumn into every bite. Each muffin is enhanced with warm spices, maple syrup sweetness, and the nuttiness of pecans, offering a pleasing symphony of flavors. Served in an earthy ceramic dish, they’re not just a meal; they’re an experience.

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Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Breakfast

Cuisine American

Portions servings

Calories 210 kcal

Ingrédients

1 cup canned pumpkin puree

2 large eggs

1/2 cup maple syrup

1/2 cup Greek yogurt

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1 1/2 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup chopped pecans

1/2 cup raisins

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the canned pumpkin puree, eggs, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract. Mix well until smooth.
In another bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pecans and raisins.
Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition (per 100g)

Keyword autumn, breakfast muffins, cozy food, easy breakfast, Greek yogurt, healthy baking, high fiber, maple syrup, pecans, pumpkin, raisins, seasonal recipe, spice, vegetarian, whole grain

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Pumpkin and Spice Breakfast Muffins – Vegetarian