2 ¼cupsall-purpose flouruse a combo of all-purpose and whole wheat, if you want
1 ½teaspoonspumpkin spice mix
½teaspoonground cinnamon
¾teaspoonground ginger
1 ½teaspoonsbaking soda
¼teaspoonsalt
1cuppacked brown sugar
115 ounce can pumpkin puree (not pumpkin pie filling)
⅓cuplow-fat plain yogurt
⅓cupextra virgin olive oiluse a mild oil or other vegetable oil
¼cupmolasses
1teaspoonvanilla extract
2large eggs
For the Topping:
2tablespoonssugar
1tablespoonground cinnamon
¼cupdry-roasted chopped pecansor walnuts
Instructions
Heat the oven to 375° F. Spray a muffin tin with cooking spray or line with cupcake liners.
Combine the flour, pumpkin spice, cinnamon, baking soda, ginger, and salt together in a bowl.
In the bowl of an electric mixer (or by hand if you want to use some muscle); mix together the brown sugar, pumpkin puree, yogurt, olive oil, molasses, and vanilla. Add the eggs, one at a time; mix until well combined. Set the mixer to low and add the dry ingredients. Mix until just combined.
Spoon the batter into the prepared muffin tin. Mix together the sugar and cinnamon. Top each muffin with some of the pecan pieces, then sprinkle generously with the sugar/cinnamon mixture.
Place in the middle of the oven and cook 25 to 30 minutes, or until a toothpick, when inserted into the center, comes out clean. Serve warm or at room temperature.