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Woke up with a mid-week craving for pumpkin muffins.  Guess it’s an “October thing”. I dunno.  Remembered that a friend had shared this recipe with me ~ so I’m passing it along.  Really does look yummy (hence the name, I presume!)  I have also had requests to share snipets of my home life, as thrilling as that is, so I have included a few pics from my life. Today. “In the life of…”  Aprons, herbs in milk jugs and gourds.  Yep.  This is the stuff that just screams “cutting edge drama series/reality show”.  Once this leaks out, goes viral, my life will be changed forever.  Better go brush my hair…

Yummy Pumpkin Muffins

Ingredients:
1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking sodapinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt

Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, and yogurt. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean. Transfer muffins to rack to cool. Makes 30 to 35 mini muffins.

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