Ingredients

• 1/2 cup cooked, mashed fresh or canned pumpkin
• 2 eggs
• 1/4 cup plain nonfat yogurt
• 1/3 cup canola oil or melted butter
• 1 1/4 cups yellow cornmeal
• 3/4 cup whole wheat pastry flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 400°F. Lightly oil or spray 12 muffin tins. In a large bowl, combine pumpkin, eggs, yogurt and oil or butter. In a separate bowl, combine cornmeal, flour, sugar, baking powder and salt. Add this to the liquid ingredients, stirring just to combine. (Do not over-stir or beat). Spoon batter into the prepared muffin tins and bake 20 to 25 minutes, until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.

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