- 24 standard cupcake liners
- 2 cup pastry flour, whole wheat
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cup pumpkin, canned
- 2 large egg
- 1/2 cup yogurt, plain
- 1 cup milk
- 3 tablespoon honey
- 1/4 tablespoon olive oil
- 1/4 cup pumpkin seed kernels
Preheat oven to 400 degrees and line muffin pan with paper liners. Sift flour, baking powder and baking soda into a mixing bowl; add salt, stir.
In a separate bowl, mix remaining ingredients, except pumpkin seeds.
Gradually add the dry ingredients to the wet and mix gently until just barely mixed together.
Place an even amount of batter into each muffin cup, sprinkle each with pumpkin seeds. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Calories: 94kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 66mg | Fiber: 1g | Sugar: 4g