When baking, use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.
Heat oven to 350°F.
Coat two muffin tins with cooking spray.
In a mixing bowl combine pumpkin purée, yogurt, eggs, vegetable 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.
Nutrition facts per serving
Makes 14 servings
|Total Fat||5 g|
|- Saturated Fat||0.6 g|
|Total Carbohydrate||42.9 g|
|- Dietary Fiber||1.8 g|
|- Total Sugars||23.7 g|
|-- Added Sugars||0 g|