Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups pumpkin puree
  • 3/4 cup milk
  • 2 eggs
  • 3/4 cup fat-free Greek yogurt
  • 2 tablespoons vegetable or coconut oil (melted)
  • 1 cup all purpose flour
  • 1 1/2 cup cornmeal
  • 1/3 cup raw sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt

Instruction

  • Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
  • Add the pumpkin puree, milk, eggs, Greek yogurt, and oil to a large bowl and whisk with a fork or wire whisk until well combined.
  • In a separate bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and sea salt and whisk to combine.
  • Add the flour mixture to the wet ingredients and stir together with a rubber spatula just until no streaks of flour remain (do not overmix!).
  • Add the batter to the prepared muffin tin, dividing the batter as evenly as possible between the cups.
  • Bake the muffins for 22-25 minutes at 350 degrees Fahrenheit.
  • Let them cool in the pan for about 5 minutes before removing them to a wire rack to cool until they're an appropriate temperature for serving. Enjoy them while they're warm alongside your favourite soup, stew or chili!