Pumpkin spice muffins

Dietician's 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.

Serving Information

Serves 16

Nutritional analysis per serving

Calories: 204
Total carbohydrate: 37 g
Cholesterol: 25 mg
Dietary fiber: 1 g
Monounsaturated fat: 2 g
Protein: 6 g
Saturated fat: 0 g
Serving size: 1 muffin
Sodium: 132 mg
Total fat: 4 g

DASH Eating Plan Servings

Grains and grain products: 2
Sweets: 1

Diabetes Meal Plan Choices

Starches: 2
Sweets, desserts and other carbohydrates: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 2
Sweets: 1

Last Updated Apr 19, 2016


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