I made these muffins tonight in preparation for our company that is coming tomorrow - I thought they might make a quick and easy breakfast or snack. And, let's be honest...I am obsessed with all things pumpkin. Especially pie. I can't wait to be eating it in less than 48 hours - yes, I am counting down.
I found this recipe on Livestrong and made one small change. I tried this recipe last year in a loaf pan, but decided to go with muffins this year. I liked this recipe because it uses whole wheat flour, olive oil and yogurt - a much healthier twist on baking!
You will need...
4 tablespoons olive oil
1 15 oz can of pumpkin
1 3/4 cup Splenda (you could also use regular sugar if you don't have Splenda on hand)
1/4 cup packed brown sugar
6 oz non fat plain yogurt (the original recipe called for vanilla, but I used plain & added extract - less sugar)
1 teaspoon vanilla extract
1 3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
Preheat oven to 350. Beat together egg, oil, pumpkin, sugars, yogurt and vanilla.
In a separate bowl, combine flour, baking soda, baking powder & cinnamon.
Slowly add dry mixture to pumpkin mixture and blend together.
Once combined, evenly distribute into greased or paper lined muffin tins.
Bake for about 25 minutes. Takes about 30 minutes in a 9x13 cake pan and closer to 40 or longer in a loaf pan.
Hope you all have a wonderful Thanksgiving! I have tons to be thankful for this year, especially for a husband who just vacuumed and mopped the house!!