Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, whole wheat flour, egg, baking powder, and cinnamon.
- Mix in Greek yogurt and peanut butter until well combined.
- Pour the batter into cupcake liners, filling them about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Nutrition
Notes
Customize your cupcakes by swapping in oat flour or adding chopped carrots for extra flavor and nutrition. Store leftovers in an airtight container in the fridge for up to five days.
