Pumpkin-Ginger Muffins

By Stonyfield

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

Ready In: 35 mins

Level: Easy


Prep: 15 mins

Cook: 20 mins

Yields: 12 Muffins

Ingredients

  • 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)
  • directions

    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.

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