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Zutaten:

• 220 grams all-purpose flour (
• 8 ounces or about 1 3/4 cups)
• 50 grams whole wheat flour (
• 8 ounces or about 6 Tablespoons)
• 18 grams wheat germ (
• 6 ounce or about 1/4 cup)
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 320 grams pumpkin puree (
• 3 ounces or about 1⅓ cups)
• 100 grams granulated sugar (
• 6 ounces or about ½ cup)
• 96 grams buttermilk (
• 4 ounces or about 6 tablespoons + 1 teaspoon)
• 2 large eggs
• 68 grams olive oil (
• 4 ounces or about 5 tablespoons)
• 62 grams honey (
• 2 ounces or about 3 tablespoons)
• 6 grams orange zest (from one medium-sized orange)
• 6 grams Morton's kosher salt
• 7 grams pumpkin pie spice (1 Tbsp)
• ½ teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 140 grams toasted pecans, chopped (
• 9 oz or about 1 1/4 cups)
• 140 grams chopped cranberries, fresh or frozen (
• 9 oz or about 1 1/4 cups, NOT dried cranberries)
• 270 grams Greek yogurt (
• 5 ounces or about 1 cup + 2 tablespoons)
• 54 grams granulated sugar (
• 9 ounces or about ¼ cup + 1 teaspoon)
• 24 grams all-purpose flour (
• 85 ounces or about 3 tablespoons)
• 18 grams wheat germ (
• 6 ounces or about ¼ cup)
• 1 teaspoon vanilla extract (about 4 grams)
• pinch kosher salt
• handful halved cranberries
• handful chopped, untoasted pecans
• 2 Tbsp coarse sugar (about 1/2 teaspoon per muffin)