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Health Information Library Recipes Pumpkin spice muffins

Pumpkin spice muffins

Nutrition Facts

Serving Size 1 muffin
Calories 204

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 0 g
Total fat 4 g
Sodium 132 mg
Cholesterol 25 mg
Dietary fiber 1 g
Protein 6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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

Ingredients

(Serves 16)
  • 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.

Last Updated: April 19th, 2016