2 1/2 cups whole wheat flour
One tablespoon aluminum free baking powder
1-1/2 teaspoons pumpkin pie spice or cinnamon and Nutmeg and Ginger to your liking
1/2 teaspoon salt or sea salt
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup fat free skim milk
1/2 cup egg substitute
6 tablespoons melted butter or high quality margarine
1/4 cup plain nonfat Greek yogurt
1 cup semisweet chocolate chips
One half cup chopped walnuts, if desired
Preheat oven to 400 degrees. Line 18 standard two and a half inch muffin cups with paper baking cups or spray with nonstick cooking spray.
Combine flour, baking powder, pumpkin pie spice or spices, and salt and large bowl. Beat the Pumpkin, brown sugar, milk, egg substitute, butter and yogurt and medium-size bowl until well Blended period and the Pumpkin mixture, chocolate chips and walnuts, if desired to the flour mixture and stir until combined.
Scoop go into prepared muffin cups comma using a stainless steel scoop the half cup capacity.
Bake 15 minutes or until toothpick inserted into centers comes out clean. Cool and pans about 10 minutes and then on racks to cool completely. Makes 18 muffins.
Nutrients per Muffin made with 6 tablespoons butter are:
Total fat 7 grams
4 grams protein
21 grams carbohydrate
30 milligrams cholesterol. You can cut that by using either extra virgin olive oil for the butter or high quality canola oil margarine.
1 gram fiber
190 milligrams sodium
Recipe from Cooking and Baking with Greek Yogurt.
Adapted by Paulette Motzko.
May 9th 2017 at 11:31 p.m.