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Pumpkin And Spice Muffins

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  All purpose flour 1 1⁄4 Cup (20 tbs)
  Wheat bran 1⁄2 Cup (8 tbs)
  Pumpkin pie spice/1 1/2 teaspoons ground cinnamon plus 1/4 teaspoon each ground ginger and nutmeg 2 Teaspoon
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned pure pumpkin 1 Cup (16 tbs) (Not Pumpkin Pie Filling)
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
  Pure maple syrup/Honey 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs), melted
  Egg 1 , melted
  Vanilla 1 Teaspoon
  Finely grated carrots 1 Cup (16 tbs)

Preheat oven to 375°F.
Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flour, wheat bran, pie spice, baking powder, baking soda and salt.
Set aside.
In a large bowl, whisk together the pumpkin, yogurt, maple syrup, butter, egg and vanilla.
Stir in the carrots.
Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened.
Batter will be thick.
Divide muffin batter evenly among 12 muffin cups.
Bake on middle oven rack for 20 to 22 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack.

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