Whole Wheat Pumpkin Coffee Cake Muffins
Description
These moist coffee cake muffins are made with pumpkin puree, ripe banana, and Greek yogurt and have a deliciously sweet candied pecan topping.
Ingredients
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cooking spray
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2 cups white whole wheat flour
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1/2 cup brown sugar
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1/4 cup white sugar
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon salt
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3/4 cup pumpkin puree
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3/4 cup mashed ripe banana
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1/2 cup vanilla Greek yogurt
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2 tablespoons unsalted butter, softened
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2 teaspoons unsalted butter, softened
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2 large eggs
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1 teaspoon vanilla extract
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1 cup candied pecans
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1/2 cup white sugar
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2 teaspoons ground cinnamon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
2
Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
3
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.
4
Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
5
Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.