In a large bowl combine the pumpkin puree, maple syrup/honey, and Greek yogurt.
In another large bowl whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir until incorporated (batter will be thick). Do not over mix.
Scoop the batter into the muffin pan distributing it evenly between the muffin cups.
Cool in pan 10 minutes then remove.
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