Pumpkin is a great source of beta-carotene and Vitamin A, so these muffins are healthy and deliciously spicy! Mmmm… so scrumptious! This recipe is easily a new favorite of mine!
Recipe adapted from Stonyfield Farm’s Pumpkin Ginger Muffin recipe
Makes 12 muffins
Nonstick cooking spray
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup packed brown sugar
3/4 cup canned pumpkin
1 cup Stonyfield Farm organic French vanilla yogurt (8 oz. container)
1 large egg
1/2 tablespoon canola oil
2 teaspoons ground ginger
1/2 cup chopped walnuts (optional)
Pumpkin seeds (optional)
Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 3/4″ x 1 1/2″ nonstick muffin cups with nonstick spray. In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined. Set aside. In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, pumpkin, yogurt, egg, oil and ginger until frothy (about 2 minutes). Make a well in the center of the dry ingredients, and pour in the pumpkin mixture. Using a spoon, stir just until combined. Do not overmix. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or completely cool on the rack at room temperature.
These muffins are fabulous! The whole-wheat flour makes them very filling and gives them a hearty, grainy texture. The brown sugar adds just a touch of sweetness to the pumpkin flavor, and the walnuts and pumpkin seeds add crunch. The ginger didn’t come through as strong as expected, but I used ground instead of fresh. I have a feeling that the fresh ginger makes a big difference in the spiciness factor.
Nutrition Facts (without walnuts):
Calories 183, Protein 5 grams, Carbohydrates 38 grams, Fat 2 grams (less than 1 gram saturated fat), Fiber 2 grams.