Easy Pumpkin Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

1 cup pumpkin puree

¼ cup plain whole milk yogurt

¼ cup unsalted butter

1 egg (lightly beaten)

1 teaspoon vanilla extract

1 cup all-purpose flour

⅓ cup sugar

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Directions

Preheat the oven to 375 degrees F and grease a 24-cup nonstick muffin tin with nonstick spray. (Or a 12 cup standard muffin pan.)

Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.

Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

Portion into the prepared muffin tin using a heaping 1 tablespoon per mini cup or about 1/4 cup for each standard size muffin. Bake for 12-14 minutes for mini muffins and 16-18 for standard size muffins, or until a cake tester inserted into the center comes out clean.

Transfer to a wire rack to cool completely.

Nutrition

• Serving Size: 2 mini muffins
• Calories: 111 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.3 g
• Trans Fat: 0.2 g
• Cholesterol: 24 mg
• Sodium: 139 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 2 g