1/4cup + 3 tablespoonslight brown sugarlightly packed
1 and 1/4cupswhite whole-wheat flouror white flour
Optional topping: 1 tablespoon brown sugar + 1/2 teaspoon pumpkin pie spice
Instructions
Preheat the oven to 350 degrees F. Lightly grease a muffin tin and then lightly flour and set aside.
In a large bowl, stir together the canned pumpkin, (dab with a paper towel if your pumpkin is excessively "wet." Use high quality canned pumpkin for best results and to avoid overly moist muffins) pumpkin cheesecake yogurt, large egg, vanilla extract, and coconut or canola oil. If using coconut oil, measure when it is completely melted.
Stir in the maple syrup until all ingredients are well combined.
Add in the cornstarch, baking soda, salt, cinnamon, pumpkin pie spice, and brown sugar. (Increase spices if desired). Stir until well combined.
Add in the flour and stir until JUST combined. Over-mixing yields denser muffins.
Fill up 10 spaces in the muffin tin and fill up the remaining two spaces halfway with water (to ensure even baking)
In a small bowl, combine brown sugar and pumpkin pie spice. Stir together. Sprinkle the mixture evenly on top of all of the muffins.
Bake for 16-18 minutes or until a toothpick when inserted into the center comes out clean.
Remove and allow to slightly cool before removing from the muffin tin.
Store in an airtight container in the fridge. Enjoy or freeze within 2-3 days.