PUMPKIN AND SPICE AND EVERYTHING NICE MUFFINS

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Pumpkin and Spice and Everything Nice Muffins image

This recipe is from Taste of Home and was featured in their lighten up for Fall section. I enjoy these muffins year round with a glass of milk as a healthy and delicious breakfast!

Provided by Megan V

Categories     Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/2 cup wheat bran (or wheat germ)
2 teaspoons pumpkin pie spice (or 1 1/2 tsp ground cinnamon plus 1/2 tsp each ground ginger and nutmeg)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin puree
1/2 cup plain yogurt
1/2 cup honey (or maple syrup, however I prefer the honey)
1/4 cup butter, melted
1 egg
1 teaspoon vanilla
1 cup finely grated carrot
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
  • In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
  • Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick.
  • Divide batter evenly amonf 12 mufin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.
  • Cool on a wire rack.

Nutrition Facts : Calories 185.4, Fat 7, SaturatedFat 4.1, Cholesterol 27, Sodium 300.8, Carbohydrate 30.3, Fiber 2.2, Sugar 16.8, Protein 3.2

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