Easy Pumpkin Muffins
Some of you might be thinking it’s still way too soon for pumpkin. My stats over the past few weeks, however, have showed me that most of you are ready for pumpkin recipes. In my opinion September is totally an acceptable time to start the pumpkin goodies! I think a lot of those who say it’s too early are those that live in colder temperatures and aren’t looking forward to fall and winter, but those of us in the desert are very much looking forward to some cooler temperatures. I am totally ready for pumpkin so let’s do this!
These pumpkin muffins are a great way to kick off the season. First, they are really easy to make. Secondly, they are a nice blank canvas for any additions that you might want to add including almonds, walnuts, pecans, or chocolate chips. I love to eat them warm with a big ol’ smear of cream cheese! I made a batch of these muffins last week and stuck them in the freezer. Throughout the week, I pull one out and take it to work for a snack or “second” breakfast (yes, second breakfasts are totally necessary when you are pregnant)! At less than 200 calories per muffin, you can enjoy these any time of the day!
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup vegetable oil
- 1 cup plain Greek yogurt (I used non-fat)
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup light brown sugar
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Suggested additions: chopped walnuts or pecans, sliced almonds, chocolate chips (optional)
- Preheat oven to 375 degrees F. Line a muffin tin with liners and lightly spray with non-stick spray and set aside. In a large bowl, mix together the pumpkin, vegetable oil, yogurt, vanilla, and the egg. Stir in the brown sugar.
- In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and the salt. Fold in the dry ingredients in with the wet ingredients until just combined. Divide the batter evenly amongst each cavity. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.
Serving Size:1 muffin
Amount Per Serving: Calories: 192 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 16mg Sodium: 153mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 4g