recipe image

Pumpkin Muffins

  • Serves
    9 muffins
Author Notes

This recipe is adapted from Cooking Light, one of my favorite low-cal, low-fat cooking magazines. My version came about by accident: I wanted the muffins, but didn’t have butter or sour cream in the apartment. So, out of sheer curiosity (and because I have the patience of a two-year-old and didn’t want to wait until the next day), I substituted in 1/2 cup vanilla yogurt. I think it’s even better this way. The muffins are super light and moist thanks to the pumpkin and the yogurt, and the extra sprinkle of sugar on top lends a fantastic texture contrast, as well as a delicious caramelized and burnt sugar taste. —athaler11


  • 1.5 cups


  • 1/2 cup


  • 1/2 tablespoon

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1 teaspoon


  • 1/2 cup

    canned pumpkin

  • 1/2 cup

    nonfat vanilla/original yogurt

  • 1/8 cup

    canola oil

  • 1 teaspoon


  • 1


  • 1/2 tablespoon


  • 1/2 tablespoon

    brown sugar

  1. Preheat oven to 375 degrees

  2. Combine dry ingredients (through cinnamon)

  3. In separate bowl, combine wet ingredients (through egg)

  4. Add wet to dry, stirring with a spoon until just combined
  5. Spoon batter into 9 greased muffin cups

  6. Combine 1/2 tbsp granulated sugar and 1/2 tbsp brown sugar,
    and sprinkle on top of muffins

  7. Bake for 15-20 minutes, or until just set in center
    Remove immediately from muffin tin and let cool on cooling rack
  8. For this recipe (and more like it), please visit Enjoy!!

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