Pumpkin spice muffins

Updated: 2016-04-19

When baking, use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.

• 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

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

Calories: 204

Total carbohydrate: 37 g

Cholesterol:

Dietary fiber:

Monounsaturated fat:

Protein: 6 g

Saturated fat:

Serving size: 1 muffin

Sodium:

Total fat: 4 g