
Pumpkin spice muffins
Serves 16Dietitian Tip
When baking, use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.
Ingredients
- 2 cups pumpkin puree
- 2 cups nonfat plain Greek yogurt
- 2 eggs
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
Directions
Heat the oven to 350 degrees F. Lightly coat 2 muffin tins with cooking spray. In a mixing bowl, combine the pumpkin puree, yogurt, eggs, oil and vanilla. In a medium bowl, combine the flour, sugar, cinnamon, baking soda, cloves and salt. Slowly combine the dry ingredients into the bowl with the wet ingredients, using a mixer. Mix ingredients until just incorporated, about 1 to 2 minutes. Scoop 1/4 cup batter into each muffin well. Bake for 25 to 30 minutes or until muffins spring back when pressed lightly on top and a toothpick comes out clean when inserted.
Nutritional Analysis (per serving)
Serving Size | 1 muffin |
Calories | 204 |
Carbohydrate | 37 g |
Cholesterol | 25 mg |
Fiber | 1 g |
Protein | 6 g |
Sodium | 132 mg |
Monounsaturated Fat | 2 g |
Saturated Fat | 0 g |
Total Fat | 4 g |
Last updated: April 19th, 2016
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