Who is ready for fall? I know that I am, and I was in the kitchen today working on some pumpkin recipes. I had some leftover pumpkin so I made these Mini Pumpkin Muffins with Greek Yogurt. These are so easy and require no mixer. They make a great on-the-go breakfast treat, after school snack, desert, or healthy addition to your lunchbox. I cut the butter in half and used nonfat Greek yogurt which adds protein, no fat and creates a moist center, so enjoy!
Mini Pumpkin Muffins with Greek Yogurt
about 26 mini muffins
1 cup all purpose flour
1/2 cup light brown sugar
1/3 cup finely chopped pecans
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg, lightly beaten
3/4 cup canned pumpkin
1/3 cup nonfat plain Greek yogurt (I used Fage)
2 tablespoons melted butter, cooled
1/2 teaspoon vanilla extract
1. Preheat oven to 350F.
2. In a large bowl combine flour, sugar, pecans, pumpkin pie spice, cinnamon, baking soda and salt. Add egg, yogurt, pumpkin, butter and vanilla, mixing gently.
3. Place in lightly greased muffin pans 3/4 full. Bake in preheated oven for 22 to 25 minutes or until a toothpick inserted in center comes out clean. Let cool slightly before serving.