INGREDIENTS
***as always, my tweaks are noted LOL***
1 cup all-purpose flour
1/2 cup whole wheat flour (I used all white whole wheat flour)
1/4 cup oat bran (I used wheat bran)
1/2 cup packed brown sugar (i used stevia in the raw-no calories)
1 1/4 tsp cinnamon or pumpkin-pie spice*
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup canned pumpkin
6 ounces Chobani 0% Greek yogurt (i used oikos)
1/4 cup agave
1/2 cup egg substitute
1/4 cup canola oil (I used olive oil)
1/2 cup roasted walnuts, chopped
INSTRUCTIONS
1. Preheat oven to 375°. Spray a 12 cup muffin pan with nonstick spray.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine your dry ingredients, flour through salt in a large bowl, stirring with a whisk.
3. Combine pumpkin and the next 4 ingredients (through oil) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in walnuts. Spoon batter into muffin cups until 2/3’s full. I use my ice cream scooper to ensure all my muffins are the same size.
4. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.
Makes 12 Large Muffins
Nutritional information per muffin, including walnuts
INGREDIENTS
6 ounces Chobani 0% Greek Yogurt
1/4 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/2 tsp pure vanilla
2 Tbsp raw honey (I used agave)
Nutritional information per 2 Tablespoon serving
courtesy of:
http://danicasdaily.com/pumpkin-walnut-muffins-with-pumpkin-cream-cheese/
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