Whole Wheat Pumpkin Coffee Cake Muffins

These moist coffee cake muffins are made with pumpkin puree, ripe banana, and Greek yogurt and have a deliciously sweet candied pecan topping.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 275 Calories

Ingredients

• 1 teaspoon baking soda
• ½ cup white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• ¼ cup white sugar
• 2 large eggs
• ½ cup brown sugar
• 2 tablespoons unsalted butter, softened
• ¾ cup pumpkin puree
• cooking spray
• 2 teaspoons unsalted butter, softened
• 2 cups white whole wheat flour
• ¾ cup mashed ripe banana
• ½ cup vanilla Greek yogurt
• 1 cup candied pecans

Recipe Instructions

Step 1

Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Step 2

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 3

Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.

Step 4

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 5

Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.