By DANA SPARKS
MAYO CLINIC NEWS NETWORK
Greek yogurt is the secret to these healthy, tender pumpkin spice muffins.
Use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender. And consider using fresh pumpkin.
PUMPKIN SPICE MUFFINS
Serves 16
- 2 cups pumpkin puree
- 2 cups nonfat plain Greek yogurt
- 2 eggs
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1½ cups sugar
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- ¼ teaspoon salt
Heat the oven to 350 degrees Fahrenheit. 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 ¼ 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 size: 1 muffin
Nutritional information per serving: 204 calories; 4 g total fat; 0 g saturated fat; 0 g transfat; 2 g monounsaturated fat; 25 mg cholesterol; 132 mg sodium; 37 g total carbohydrate; 1 g dietary fiber; 21 g total sugars; 6 g protein.
As a member of the Mayo Clinic Care Network, Lakeland Regional Health gains access to Mayo Clinic’s world-renowned expertise and knowledge. To find out what’s in it for you, click here.
View other low-fat recipes, such as Strawberry and Avocado Salsa, Low-Fat Caesar Salad Dressing and Pasta with Roasted Tomatoes, Squash and Broccoli, on Lakeland Regional Health’s blog page.