These pumpkin coffee cake muffins are wholesome and delicious!
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
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.
Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.
Per Serving: 275 calories; protein 9.1g; carbohydrates 45.8g; fat 7.3g; cholesterol 38.6mg; sodium 416.6mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.