Pumpkin Muffins

  • 1 1/4 all purpose flour
  • 1/2 cup wheat bran or whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of pure canned pumpkin
  • 1/2 cup plain low fat yogurt
  • 1/2 cup pure maple syrup or honey
  • 1/4 cup melted butter
  • 1 egg
  • 1 tsp vanilla
  • 1 cup finely grated carrots
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped walnuts or pecans
  1. Preheat the oven to 375 F. Lightly spray or line with papercups/parchment paper, a 12-cup muffin pan or a 9″ square baking pan. Set aside for now.
  2. In a large bowl, combine flour, wheat bran/whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
  3. 3. In a medium size bowl, whisk together the pumpkin, yogurt, maple syrup, butter or olive oil, egg, and vanilla. Stir in the grated carrots. Add in the wet ingredients to the dry ingredients, and stir using a wooden spoon until just moist. Fold in the mini chocolate chips and walnuts. The batter will be a bit thick.
  4. Divide the batter evenly among the 12-muffin cups or pour all of the batter into the square baking pan. Place it into the oven and bake it for 20-22 minutes for the muffin pan OR 45-50 minutes for the square baking pan. Insert a toothpick into the center of the baked muffin, and if it comes out clean then it’s done! Cool completely, and slice if necessary.