Ingredients
- 1/2 cup cooked, mashed fresh or canned pumpkin
- 2 eggs
- 1/4 cup plain nonfat yogurt
- 1/3 cup canola oil or melted butter
- 1 1/4 cups yellow cornmeal
- 3/4 cup whole wheat pastry flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
Directions
-
Preheat oven to 400°F. Lightly oil or spray 12 muffin tins. In a large bowl, combine pumpkin, eggs, yogurt and oil or butter. In a separate bowl, combine cornmeal, flour, sugar, baking powder and salt. Add this to the liquid ingredients, stirring just to combine. (Do not over-stir or beat). Spoon batter into the prepared muffin tins and bake 20 to 25 minutes, until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.