Pumpkin Muffins
Servings 12 muffins
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup maple syrup
- ½ cup plain greek yogurt
- ¼ cup milk
- 2 eggs
Instructions
- Preheat the oven to 350° Fahrenheit and prep a muffin tin by greasing it or lining with paper liners.
- In a mixing bowl, mix together flour, baking soda, and spices using a wooden spoon or flexible silicone spatula.
- Mix wet ingredients in a separate bowl and then pour them into the dry ingredients.
- Fold ingredients together until just mixed, being careful not to over mix.
- Use a scoop and pour muffin batter into the previously prepare muffin pan filling each cup about ¾ of the way full.
- Bake for 15-18 minutes, until muffins bounce back when gently touched or a toothpick can be inserted and come out clean.
- Cool in the muffin pan for 3 minutes, then remove from tin and cool completely on wire cooling rack.
- Serve immediately or store for later.
Nutrition
Serving: 1muffin | Calories: 117kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 163mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
