Pumpkin is an “udderly” good source of beta-carotene and Vitamin A, so these muffins are especially healthy and deliciously spicy.
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: 35 minutes
Level: Easy
Prep: 15 minutes
Cook: 20 minutes
Yields: 12 Muffins
- 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 Smooth & Creamy Plain
- 1 large egg
- 1 Tbsp canola oil
- 2 tsp grated fresh ginger (use the small holes on a box grater)
Ingredients
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.
