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Making Mayo’s Recipes: Pumpkin spice muffins
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Greek yogurt is the secret to these healthy, tender pumpkin spice muffins. Use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender. And consider using fresh pumpkin.
Each week, one of the more than 100 video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network — just in time for you to try over the weekend. You also can have the recipes delivered via the Mayo Clinic App.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy living insights on the Mayo Clinic App.
Watch: Making pumpkin spice muffins.
Journalists: The broadcast-quality video (1:02) is in the downloads at the end of the post. Please ‘Courtesy: Mayo Clinic News Network.’
PUMPKIN SPICE MUFFINS
Serves 16
2 cups pumpkin puree
2 cups nonfat plain Greek yogurt
2 eggs
¼ cup canola oil
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ cups sugar
1 ½ teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground cloves
¼ teaspoon salt
Heat the oven to 350 degrees Fahrenheit. Lightly coat 2 muffin tins with cooking spray. In a mixing bowl, combine the pumpkin puree, yogurt, eggs, oil and vanilla. In a medium bowl, combine the flour, sugar, cinnamon, baking soda, cloves and salt. Slowly combine the dry ingredients into the bowl with the wet ingredients, using a mixer. Mix ingredients until just incorporated, about 1 to 2 minutes. Scoop ¼ cup batter into each muffin well. Bake for 25 to 30 minutes or until muffins spring back when pressed lightly on top and a toothpick comes out clean when inserted.
Serving size: 1 muffin
Nutritional information per serving: 204 calories; 4 g total fat; 0 g saturated fat; 0 g transfat; 2 g monounsaturated fat; 25 mg cholesterol; 132 mg sodium; 37 g total carbohydrate; 1 g dietary fiber; 21 g total sugars; 6 g protein.
