Pumpkin is an "udderly" good source of beta-carotene and Vitamin A, so these muffins are especially healthy and deliciously spicy.
| Nonstick cooking spray | ||
| 2 1⁄2 | c | whole wheat flour |
| 1 1⁄2 | tsp | baking soda |
| 1 | tsp | ground cinnamon |
| 1⁄8 | tsp | salt |
| 1 | c | packed dark brown sugar |
| 3⁄4 | c | canned pumpkin |
| 3⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | large egg | |
| 1 | tbsp | canola oil |
| 2 | tsp | grated fresh ginger (use the small holes |
| on a box grater) |
Position a rack in the center of the oven and preheat to 350°.
Lightly spray twelve 2 3/4 inch x 1 1/2 inch nonstick muffin cups with nonstick spray.
In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined.
Set aside.
In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, pumpkin, yogurt, egg, oil and ginger until frothy (about 2 minutes).
Make a well in the center of the dry ingredients, and pour in the pumpkin mixture.
Using a spoon, stir just until combined.
Do not overmix.
Divide the batter equally among the prepared muffin cups.
Bake until the tops spring back when pressed gently in the center, about 20 minutes.
Do not overbake.
Cool in the pan on a wire cake rack for 10 minutes before removing from the cups.
Serve warm or completely cool on the rack at room temperature.