Ingredients
- 180 g whole-wheat flour
- 120 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 240 g pumpkin purée
- 2 eggs
- 120 g plain yogurt
- 180 ml Québec maple syrup
- 60 ml canola oil
Method
- Heat the oven to 175°C and line a 12-cup muffin tin.
- Whisk both flours, leaveners, spices, and salt.
- Whisk pumpkin, eggs, yogurt, maple syrup, and oil; fold into the dry mixture.
- Divide among the cups and bake for 18 to 20 minutes, until a tester comes out clean.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Use 180 ml maple syrup for 150 g sugar and reduce yogurt by 60 g to offset the syrup's water. Lower the oven from 190°C to 175°C.
Why Quebec maple syrup: Pumpkin, whole-wheat flour, and yogurt add moisture and nutrients without excess fat. Maple complements the spices and replaces refined sugar with a Québec ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →