Do You Have A Cup Of Pumpkin Puree, A Cup Of Yogurt & 30 Minutes???…Then I Have A Hot Fall Muffin Recipe For You!

My name is Cindy & I am a Recipe Scavenger…I rarely look at my old stand by’s in my recipe box, I google the ingredients I need to use up in my fridge & voila a cyber recipe….this one is a gooder! It’s yummy, moist, not to sweet & of course I am a pumpkin, spice Lover!

Whole Wheat Pumpkin-Yogurt Muffins


1 3/4 cup whole wheat pastry flour
1/4 cup ground flaxseeds
1 3/4 teaspoon pumpkin pie spice (I didn’t have so I used 1 tsp Cinnamon, 1/4 tsp each of Nutmeg, Clove & Ginger)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1 cup pumpkin purée
1 cup minus 2 tablespoons plain fat-free Greek yogurt
1/2 cup brown sugar (I used coconut sugar)
3 tablespoons molasses (I used Blk Strap)
3 tablespoons expeller-pressed canola oil (I used Sunflower Oil)
2 tablespoons green pumpkin seeds (also known as pepitas)
1 tablespoon sesame seeds

Preheat oven to 375°F
In a medium bowl, whisk together flour, flaxseeds, pie spice, baking powder, baking soda and salt. In a large bowl whisk together eggs, pumpkin, yogurt, brown sugar, molasses and oil. Stir flour mixture into pumpkin mixture just until combined.

Spoon batter into muffin cups, filling each almost full. Sprinkle tops with pumpkin seeds and sesame seeds and bake until tops are browned and a toothpick inserted into the center of each muffin comes out with just a few moist crumbs clinging to it, about 25 minutes.
Nutritional Info:

Per Serving:190 calories (60 from fat), 7g total fat, 1g saturated fat, 30mg cholesterol, 230mg sodium, 28g carbohydrate (3g dietary fiber, 12g sugar), 6g protein


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