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

Serves 16

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
  • Total carbohydrate: 37 g
  • Dietary fiber: 1 g
  • Sodium: 132 mg
  • Saturated fat: 0 g
  • Monounsaturated fat: 2 g
  • Total fat: 4 g
  • Cholesterol: 25 mg
  • Protein: 6 g
  • Calories: 204
  • Grains and grain products: 2
  • Sweets: 1
  • Starches: 2
  • Sweets desserts and other carbohydrates: 1
Last Updated: 2016-04-19
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