We might have dubbed these guys healthy, but they sure don’t taste like it! We love them fresh from the oven, or days later toasted in a skillet with butter. You can even freeze them! For the full Fall experience, serve alongside our best-ever Pumpkin Spice Latte. 😉
Made them? Let us know how it went in the comment section below!
1 c. all-purpose flour
1/2 whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. pumpkin pie spice
1 c. canned pumpkin
1/2 c. honey
2 large eggs
6 tbsp. butter, melted and cooled
1/4 c. Greek yogurt
1 c. toasted and chopped pecans
2 tbsp. Demerara sugar
- Preheat oven to 325° and line muffin tin with liners.
- In a large bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin pie spice. Add pumpkin, honey, eggs, butter, and yogurt, and mix until combined. Fold in 3/4 cup pecans.
- Divide batter into muffin liners, then top with remaining pecans and Demerara sugar. Bake until muffins are golden brown and a toothpick comes out clean, about 30 minutes. Let muffins cool in pan, then serve.