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Compliments of Diana Dyer, MS, RD
www.CancerRD.com


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.

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