1 cup of whole wheat flour
1/2 cup of ground flaxseed
2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1 tablespoon of pumpkin pie spice
1 can of organic pumpkin puree
2 large eggs, beaten lightly
3 tablespoons of low fat vanilla yogurt
2 teaspoons of vanilla extract
1 cup of apple juice concentrate
Set the Stage:
Pre-heat your oven to 400 degrees. Spray your muffin pan with Floured Cooking Spray (PAM for Baking is my favorite).
Next, in a large bowl, mix together whole wheat flour, flax seed, baking powder, baking soda, cinnamon and pumpkin pie spice - let's call this the "Flour Mix".
In a stand mixer (if you have one) - add pumpkin, eggs, yogurt, apple juice concentrate, and vanilla and blend well. Let's call this "the Pumpkin mix".
Next add the Flour Mix to the Pumpkin Mix and mix well for about 2 minutes or until well blended.
I chose to use a fun shaped mini bundt pan for this recipe.
Next drop your batter into your muffin pan or bundt pan...
Now bake at 400 degrees for 20 minutes and when they come out ... let them cool for a good 10 minutes or more before removing from pan... sprinkle with a little confectioners sugar if you want to dress it up (which will take away from some of the health benefits).
This is what your finished product should look like: