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Pumpkin spice muffins
16
When baking, use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.
- Pumpkin puree, 2 cup(s)
- Non-fat plain Greek yogurt, 2 cup(s)
- Eggs, 2 large
- Canola oil, ¼ cup(s), or vegetable oil
- Vanilla extract, 1 tsp(s)
- All purpose flour, 2½ cup(s)
- Sugar, 1½ cup(s)
- Cinnamon, ground, 1½ tsp(s)
- Baking soda, 1 tsp(s)
- Ground cloves, 1 tsp(s)
- Salt, ¼ tsp(s)
Method
Heat oven to 350°F.
Coat two large 8-hole muffin tins with cooking spray.
In a mixing bowl combine pumpkin purée, yogurt, eggs, oil and vanilla.
In another bowl combine flour, sugar, cinnamon, baking soda, ground cloves and salt.
Using a mixer, slowly combine the wet and dry ingredients until mixed well. Scoop ¼ cup of batter into each muffin well.
Bake for approximately 25 to 30 minutes or until muffins spring back when pressed lightly on top and a toothpick comes out clean when inserted.
Nutrition facts per serving
Makes 16 servings
Food Groups
|
V
|
0.2 |
|
F
|
0.1 |
|
C
|
1 |
|
PD
|
0.2 |
|
Ft
|
0.7 |
|
S
|
1 |
Nutrition Facts
| Calories | 211 |
| Total Fat | 4.4 g |
| - Saturated Fat | 0.6 g |
| Cholesterol | 24.7 mg |
| Sodium | 137 mg |
| Total Carbohydrate | 37.5 g |
| - Dietary Fiber | 1.6 g |
| - Total Sugars | 20.8 g |
| -- Added Sugars | 0 g |
| Protein | 6 g |
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Discover how long it will take to reach your weight loss goals with our free weight loss calculator.