Pumpkin And Spice Muffins Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Wheat bran | 1/2 Cup (16 tbs) | |
| Pumpkin pie spice | 2 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| 1/2 cup plain, low-fat yogurt | ||
| 1/2 cup pure maple syrup or honey | ||
| 1/4 cup butter, melted legg | ||
| Vanilla | 1 Teaspoon | |
| Carrots | 1 Cup (16 tbs), finely grated | |
| 1/2 cup mini semisweet chocolate chips | ||
| Walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
Preheat oven to 375°F.
Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flour, wheat bran, pie spice, baking powder, baking soda and salt.
Set aside.
In a large bowl, whisk together the pumpkin, yogurt, maple syrup, butter, egg and vanilla.
Stir in the carrots.
Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened.
Fold in chocolate chips and walnuts if desired.
Batter will be thick.
Divide muffin batter evenly among 12 muffin cups.
Bake on middle oven rack for 20 to 22 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack.
Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flour, wheat bran, pie spice, baking powder, baking soda and salt.
Set aside.
In a large bowl, whisk together the pumpkin, yogurt, maple syrup, butter, egg and vanilla.
Stir in the carrots.
Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened.
Fold in chocolate chips and walnuts if desired.
Batter will be thick.
Divide muffin batter evenly among 12 muffin cups.
Bake on middle oven rack for 20 to 22 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack.
Chef
