Looking for a different pumpkin muffin recipe? Here is one! and it is yummy! Pumpkin puree and yogurt keep these muffins moist while dried apricots and spices add flavor. You can lower the fat by substituting non-fat dairy ingredients and egg substitute for the whole eggs, with satisfying results. If you are feeling decadent, add 1/2 cup white chocolate chips. Print the recipe below.
Prep Time: 20 minutes | Cook Time: 20 minutes|Total Time: 40 minutes |Yield: 12 servings
INGREDIENTS
- 1-3/4 cups all-purpose white flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 2 eggs, lightly beaten
- 3/4 cup canned or homemade pumpkin puree puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1/3 cup milk
- 1/4 cup vegetable oil
- 1/4 cup plain or vanilla yogurt (sour cream may be substituted)
- 1 teaspoon pure vanilla extract
- 1/4 cup dried apricots (about 6 to 8), chopped fine
- 1/4 cup chopped pecans, optional
PREPARATION
Preheat oven to 400 F. Line muffin tins with baking paper cups or lightly spray with vegetable oil.
In a medium bowl, whisk together flour, flour, cinnamon, baking powder, salt, baking soda, ginger, allspice, and cloves. Set aside.
In a large bowl, beat eggs, pumpkin puree, brown sugar, milk, vegetable oil, yogurt, and vanilla.
Add pumpkin mixture into flour mixture by hand, along with apricots and optional pecans, stirring just to combine. Do not overmix. Spoon evenly into prepared muffin pan.
Bake about 20 minutes, or until muffins test done with a toothpick (should come out smooth with no batter attached).
Yield: 12 muffins
[zrdn-recipe id="29"]
