Whole Wheat Pumpkin Coffee Cake Muffins
These pumpkin coffee cake muffins are wholesome and delicious!
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- cooking spray
- 2cups white whole wheat flour
- ½cup brown sugar
- ¼cup white sugar
- 2teaspoons ground cinnamon
- 1teaspoon baking soda
- 1teaspoon salt
- ¾cup pumpkin puree
- ¾cup mashed ripe banana
- ½cup vanilla Greek yogurt
- 2tablespoons unsalted butter, softened
- 2teaspoons unsalted butter, softened
- 2large eggs
- 1teaspoon vanilla extract
- 1cup candied pecans
- ½cup white sugar
- 2teaspoons ground cinnamon
Instructions
Step 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.Step 2
Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.Step 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.Step 4
Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.Step 5
Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.