Pumpkin is an “udderly” good source of beta-carotene and Vitamin A, so these muffins are especially healthy and deliciously spicy. Pumpkin-Ginger Muffins Go to recipes By Stonyfield Vegetarian American Breads and Muffins Breakfasts Pumpkin Thanksgiving FallPumpkin is an "udderly" good source of beta-carotene and Vitamin A, so these muffins are especially healthy and deliciously spicy. Ready In: 35 minutes Level: Easy Prep: 15 minutes Cook: 20 minutes Yields: 12 Muffins Print RecipeIngredientsNonstick cooking spray2 1/2 c whole wheat flour1 1/2 tsp baking soda1 tsp ground cinnamon1/8 tsp salt1 c packed dark brown sugar3/4 c canned pumpkin3/4 c Stonyfield Organic Low Fat Smooth & Creamy Plain1 large egg1 Tbsp canola oil2 tsp grated fresh ginger (use the small holes on a box grater)directionsStep 1Position a rack in the center of the oven and preheat to 350°.Step 2Lightly spray twelve 2 3/4 inch x 1 1/2 inch nonstick muffin cups with nonstick spray.Step 3In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined.Set aside.Step 4In 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 5Make 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 6Divide the batter equally among the prepared muffin cups.Step 7Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake.Step 8Cool in the pan on a wire cake rack for 10 minutes before removing from the cups.Step 9Serve warm or completely cool on the rack at room temperature.