1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a large bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla extract until smooth.

3. In a separate bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Gradually add dry ingredients to wet ingredients, stirring until just combined.

5. Spoon batter evenly into the muffin cups, filling each about two-thirds full.

6. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.

7. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

8. Store at room temperature in an airtight container for up to 2 days, refrigerate up to 5 days, or freeze for up to 2 months.