Ingredients
Scale
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 cup blueberries, fresh or frozen
- 1/2 cup unsweetened yogurt
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1/2 cup pumpkin puree
- 1 egg, large and room temperature
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease each cup with coconut oil to prevent sticking.
- In a large mixing bowl, whisk together 1 cup of whole wheat flour and 1 teaspoon of baking powder until well combined.
- In another bowl, combine 1/2 cup of unsweetened yogurt, 1/4 cup of honey, 1/4 cup of melted coconut oil, and 1/2 cup of pumpkin puree. Add in one egg at room temperature and mix until smooth.
- Pour the wet mixture into the dry ingredients bowl. Gently fold them together until just combined.
- Gently fold in 1 cup of fresh or frozen blueberries into the batter.
- Spoon the batter evenly into each muffin cup, filling them about two-thirds full. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean from the center.
- Allow the cupcakes to cool in the tin for about five minutes before transferring them to a wire rack.
Notes
Store leftover cupcakes in airtight container.
Warm briefly in microwave before serving.
Top with a dollop of yogurt.
Use fresh blueberries for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg