Whole Wheat Pumpkin Coffee Cake Muffins recipe
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Ingredients
- cooking spray 2 cups white whole wheat flour ½ cup brown sugar ¼ cup white sugar 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt ¾ cup pumpkin puree ¾ cup mashed ripe banana ½ cup vanilla Greek yogurt 2 tablespoons unsalted butter, softened 2 teaspoons unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 cup candied pecans ½ cup white sugar 2 teaspoons ground cinnamon
Nutrition Info
- 275.2 caloriescarbohydrate: 45.8 gcholesterol: 38.6 mgfat: 7.3 gfiber: 4.9 gprotein: 9.1 gsaturatedFat: 2.8 gservingSize: -sodium: 416.6 mgsugar: 25.9 gtransFat: : -unsaturatedFat: : -
Directions Whole Wheat Pumpkin Coffee Cake Muffins
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl, beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.
Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.