Andrew Purcell, Carrie Purcell
Makes eight Muffins
- 1cup whole-wheat flour
- halfcup rolled oats
- 1teaspoon pumpkin pie spice
- three/fourteaspoon baking powder
- three/fourteaspoon baking soda
- 1/fourteaspoon salt
- 2 massive eggs
- halfcup plain 2-percent-fat Greek yogurt
- 1/fourcup maple syrup
- 1teaspoon vanilla extract
- 2/threecup canned pumpkin
- eighttablespoons cream cheese, divided
Warmth oven to 350°.
Spray eight cups of a 12-cup muffin tin with nonstick spray, or line cups with muffin liners.
In a bowl, stir collectively flour, oats, pumpkin pie spice, baking powder, baking soda, and salt.
In one other bowl, beat eggs. Add yogurt, maple syrup, and vanilla extract, and whisk to mix.
Pour moist components into dry and stir to mix.
Add pumpkin and gently stir to mix.
Scoop combination into muffin cups so every is not more than 2/three full.
Bake 17 to 19 minutes, till cooked by and fluffy. Cool barely.
Unfold every muffin with 1 tbsp cream cheese earlier than serving.
Cool leftover muffins fully earlier than storing in an hermetic container at room temperature as much as four days.
Diet Per Serving
(per muffin) 184 energy
7 g fats (three g saturated)
24 g carbs
eight g sugar
three g fiber
7 g protein