Pumpkin Muffins

Pumpkin Muffins

3 Cups unbleached white flour

1 Cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs

1 Cup plain low-fat yogurt

1 teaspoon vanilla extract

1/2 Cup vegetable oil

1-15 ounce can of pumpkin puree


Toasted pumpkin seeds (optional)


Preheat oven to 350 degrees F.

grease muffin pans ( I use Pam baking spray)

Mix dry ingredients together in a large mixing bowl. Stir well. Add the rest of the ingredients and mix thoroughly. Fill the muffin cups and sprinkle with pumpkin seeds. Bake for 25-30 minutes.
Makes about 14 muffins