WHOLE WHEAT PUMPKIN-YOGURT MUFFINS

WHOLE WHEAT PUMPKIN-YOGURT MUFFINS image

Yield 12

Number Of Ingredients 14

Previous Next

1 3/4 cup whole wheat pastry flour
1/4 cup ground flaxseeds
1 3/4 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
2 lg eggs
1 cup pumpkin purée
1 cup minus 2 tablespoons plain fat-free Greek yogurt
1/2 cup brown sugar
3 tbsp molasses
3 tbsp expeller-pressed canola oil
2 tbsp green pumpkin seeds (also known as pepitas)
1 tbsp sesame seeds

Steps:

Preheat oven to 375°F and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, flaxseeds, pie spice, baking powder, baking soda and salt. In a large bowl whisk together eggs, pumpkin, yogurt, brown sugar, molasses and oil. Stir flour mixture into pumpkin mixture just until combined. Spoon batter into muffin cups, filling each almost full. Sprinkle tops with pumpkin seeds and sesame seeds and bake until tops are browned and a toothpick inserted into the center of each muffin comes out with just a few moist crumbs clinging to it, about 25 minutes. Cool in the pan for 10 minutes and serve, or transfer to a wire rack to cook completely and store in an airtight container up to 2 days.