These delightfully spiced muffins are pumpkin pie in muffin form. These are lightened up by using non-fat Greek yogurt instead of oil. Not to mention an added protein punch!

Pumpkin Spice Yogurt Muffins

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup non-fat Greek yogurt
• 1/2 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 and 1/2 cups Easy Pumpkin Puree, or canned pumpkin puree
• 2 large eggs
• 1/4 cup milk

Directions:

1. Preheat oven to 375 degrees. Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.
2. In a large bowl whisk together the flour, baking soda, pumpkin pie spice, and salt until well combined.
3. In another large bowl whisk together the yogurt, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Gradually add the dry ingredients to the wet, and mix gently until combined.
4. Spoon the batter into muffin tin or liners
5. Bake at 375 degrees for 20-22 minutes, until a toothpick inserted in the center comes out clean.
6. Enjoy!

Notes:

• I love to make ahead large batches of muffins and freeze. Make sure the muffins are completely cooled before freezing. Reheat in microwave for 30 seconds.
• As pictured I recently started using silicone muffin molds. These work great and no need spray with non-stick. I usually let these cool for 5 minutes, then pop out to continue cooling on a rack