Recipe - Healthy Pumpkin Muffins

Healthy Pumpkin Muffins

• 3/4 cup all purpose flour
• 1/4 cup soy flour
• 3/4 cup whole wheat flour
• 1/4 tsp. Baking powder
• 1 tsp. Baking soda
• 1 cup sugar (I will try to cut this down even more the next time I make these)
• 1/4 cup ground flaxseed
• 1/2 tsp. Salt
• 1/4 tsp. Ground cloves
• 1/2 tsp. Nutmeg
• 1 tsp. Cinnamon
• 2 large eggs, beaten slightly (I use eggs with increased amounts of omega-3 fatty acids)
• 1 cup pumpkin puree
• 1/2 cup plain low-fat yogurt
• 1/3 cup water
• 1/2 cup dried fruit of your choice (cranberries are delicious!)
• 1/2 cup chopped nuts

Add all dry ingredients to a large bowl. Mix well with a fork or wire whisk.

In a smaller bowl, mix eggs, pumpkin, yogurt, and water until well blended.

Stir wet ingredients into dry ingredients by hand - mix well.

Add fruit and nuts and gently blend well.

Spray a muffin-baking pan with non-stick spray. This recipe makes 15-18 normal size muffins, filling each muffin cup ~2/3 full, or alternatively, it makes 12 normal size and 12 mini-size muffins. (special note: if you use muffin cups, give them a quick spray with a non-stick oil before putting in the batter)

Bake at 350 F. for ~20 minutes or until done (insert a toothpick into center of one – should come out clean).