Full of autumn delight, these muffins are the perfect balance of comfort and nourishment!
Spiced with pumpkin and naturally sweetened with coconut sugar and maple syrup, they’re wholesome and soft. The creamy ricotta and Greek yogurt frosting adds a boost of protein and a velvety finish. These are the muffins you make for slow mornings, afternoon pick-me-ups, or anytime you want a feel-good cozy treat!
Time to make: 25–30 minutes
Makes: 10–12 muffins
Ingredients:
Muffin Ingredients:
- ¾ cup pumpkin purée (180g), (we used mashed roasted pumpkin)
- ⅓ cup melted coconut oil (75g)
- ⅓ cup coconut sugar (70g)
- 2 tbsp maple syrup
- 2 large eggs
- ½ cup Greek yogurt or buttermilk (120g)
- 1½ tsp vanilla extract
- ½ cup milk of choice
- 1½ cups wholemeal or spelt flour (190g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Ricotta & Greek Yogurt Frosting:
- ½ cup ricotta
- ¼ cup thick Greek yogurt
- 1–2 tbsp maple syrup or honey (to taste)
- ½ tsp vanilla extract
Method:
Preheat the oven to 400°F/200°C. Line a muffin tin with paper cases. Set aside.
Make the muffins, starting with the wet ingredients. In a bowl, whisk together pumpkin purée, oil, sugars, eggs, yogurt, and vanilla until smooth. Then add the dry ingredients. In the same bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold gently until just combined — be careful not to overmix.
To fill muffin cups, spoon batter into liners, filling about ¾ full. Bake the muffins at 400°F/200°C, for 15–18 minutes, or until a toothpick comes out clean. Cool completely.
As muffins bake, prepare the frosting. Mix ricotta, Greek yogurt, maple syrup, vanilla, and optional spices until smooth. Tip: Chill briefly to thicken before spreading.
Spread or pipe frosting on fully cooled muffins. Optional: sprinkle with some icing sugar and cinnamon.
