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Pumpkin-Ginger Muffins

Pumpkin is an “udderly” good source of beta-carotene and Vitamin A, so these muffins are especially healthy and deliciously spicy.

Ready in: Level: Easy
Prep: Cook: Yields: 12 Muffins


  • Nonstick cooking spray

  • 2 1/2 c whole wheat flour

  • 1 1/2 t baking soda

  • 1 t ground cinnamon

  • 1/8 t 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 T canola oil

  • 2 t grated fresh ginger (use the small holes on a box grater)


Calories: 183, Total Fat: 2g, Total Carbohydrate: 38g, Dietary Fiber: 2g, Protein: 5g


Step 1

Position a rack in the center of the oven and preheat to 350°.

Step 2

Lightly spray twelve 2 3/4 inch x 1 1/2 inch nonstick muffin cups with nonstick spray.

Step 3

In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined.Set aside.

Step 4

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).

Step 5

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.

Step 6

Divide the batter equally among the prepared muffin cups.

Step 7

Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake.

Step 8

Cool in the pan on a wire cake rack for 10 minutes before removing from the cups.

Step 9

Serve warm or completely cool on the rack at room temperature.