Pumpkin spice muffins

Dietitian's tip:

When baking, use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.

Ingredients

1. 2 cups pumpkin puree
2. 2 cups nonfat plain Greek yogurt
3. 2 eggs
4. 1/4 cup canola oil
5. 1 teaspoon vanilla extract
6. 2 1/2 cups all-purpose flour
7. 1 1/2 cups sugar
8. 1 1/2 teaspoons cinnamon
9. 1 teaspoon baking soda
10. 1 teaspoon ground cloves
11. 1/4 teaspoon salt

Directions

Heat the oven to 350 degrees F. Lightly coat 2 muffin tins with cooking spray. In a mixing bowl, combine the pumpkin puree, yogurt, eggs, oil and vanilla. In a medium bowl, combine the flour, sugar, cinnamon, baking soda, cloves and salt. Slowly combine the dry ingredients into the bowl with the wet ingredients, using a mixer. Mix ingredients until just incorporated, about 1 to 2 minutes. Scoop 1/4 cup batter into each muffin well. Bake for 25 to 30 minutes or until muffins spring back when pressed lightly on top and a toothpick comes out clean when inserted.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.