Ingredients:

  • 225g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 340g 100% pure pumpkin puree
  • 2 large eggs, room temperature
  • 150g maple syrup
  • 60g full-fat Greek yogurt
  • 60ml avocado oil
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 180°C (356°F). Line a 12-cup standard muffin tin with paper liners or coat with non-stick spray.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves until well combined and free of clumps.
  3. In a separate medium bowl, vigorously whisk the pumpkin puree, eggs, maple syrup, Greek yogurt, avocado oil, and vanilla bean paste until the emulsion is completely smooth and mahogany-colored.
  4. Make a well in the center of the dry ingredients. Pour the wet mixture into the well and use a silicone spatula to gently fold the ingredients together until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full.
  6. Bake at 180°C (356°F) for 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.