Ultra-Moist Pumpkin Muffins

PORTIONS: 12
Ultra-Moist Pumpkin Muffins – created on the CHEF CHEF app for iOS DNAllyn (Danielle Allyn)

BY

DNAllyn

Danielle Allyn 0
 0
 8 years ago
1 cup canned pumpkin
2 eggs
1/3 cup oil
2/3 cup vanilla fat free Greek yogurt
1/4 cup brown sugar
1/4 cup sugar
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup whole grain oats
1/2 cup blueberries
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1 tsp baking soda

1. Preheat oven to 350.
2. Mix all ingredients EXCEPT blueberries in large bowl using electric mixer.
3. Fold in blueberries.
4. Line muffin pan with 12 muffin cups (wrappers). Divide batter among cups.
5. Bake for 15 min. Allow to cool on cooling rack.