By Mayo Clinic Staff

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.

Number of servings

Serves 16
  1. Low-sodium
  2. Low-fiber
  3. Meatless
  4. Kidney diet

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.

Nutritional analysis per serving

Serving size: 1 muffin

  • Calories 204
  • Total fat 4 g
  • Saturated fat 0 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 25 mg
  • Sodium 132 mg
  • Total carbohydrate 37 g
  • Dietary fiber 1 g
  • Total sugars 21 g
  • Protein 6 g

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

April 19, 2016