Healthy Pumpkin Spice Muffins

7 Nov

When I think of fall I think of warm soups, squash, and pumpkin bread. I really love pumpkin bread, but sometimes it can feel a little heavy. The addition of Greek yogurt makes these muffins almost spongy. These muffins though are light, fluffy, and healthy.

Like most muffins, these can easily be made into a quick bread by pouring the batter into a loaf pan or two. These muffins are so easy to make, and so delicious.

Using a scooper to deposit dough into muffin pans is a great way to evenly divide the dough and avoid making a mess.

A small sprinkling of brown sugar, cinnamon and turbinado sugar ( Sugar in the Raw) on top of each muffin gives them a little crunch on top.

With less than 150 calories per muffin, these are the perfect snack, anytime!

Healthy Pumpkin Spice Muffins

adapted from cooking light recipe

Makes 24 muffins

2 3/4 cup all-purpose flour

1 cup evaporated cane juice or white sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon allspice

1 cup canned pumpkin

3/4 cup non-fat Greek yogurt

1/3 cup fat-free milk

1/4 cup vegetable oil

1 egg

1 egg white

topping :

1 tablespoon turbinado sugar ( sugar in the raw)

1teaspoon cinnamon

1 teaspoon brown sugar

  1. Preheat oven to 375 degrees. Line two muffins with cupcake liners, or spray with non-stick cooking spray.
  2. Combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice and salt in a medium bowl. Stir to combine dry ingredients. Set aside.
  3. In a separate bowl combine pumpkin, Greek yogurt, milk, egg, egg white, and oil. Stir until completely combined.
  4. Slowly add the dry ingredients to the pumpkin mixture, stirring just until evenly moist.
  5. Spoon or use a scooper to evenly deposit batter into muffin pans.
  6. Combine turbinado sugar, cinnamon, and brown sugar in a small bowl. Sprinkle sugar mixture on the tops of the muffins.
  7. Place muffins on the center rack of the oven for 25 minutes or until muffins spring back when touched. Remove muffins from pan immediately and cool on a wire rack.

2 Responses to “Healthy Pumpkin Spice Muffins”

  1. A Tablespoon of Liz November 7, 2011 at 11:47 am #

    yum, these look so good! And definitly a healthier version!

  2. Eric from Eat Like No One Else November 11, 2011 at 10:24 pm #

    I have done alot of things with pumpkin over the last month, but I haven’t tried making an muffins yet. I like that you use turbinado sugar in this recipe.

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