Whole Wheat Pumpkin Muffins

Ingredients:
Nonstick cooking spray
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup packed dark brown sugar
3/4 cup canned pumpkin
3/4 cup plain nonfat yogurt
1 large egg
1 tablespoon canola oil
2 teaspoons grated fresh ginger
Directions:
Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 3/4" x 1 1/2" nonstick muffin cups with nonstick spray. In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined. Set aside. In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, pumpkin, yogurt, egg, oil and ginger until frothy (about 2 minutes). Make a well in the center of the dry ingredients, and pour in the pumpkin mixture. Using a spoon, stir just until combined. Do not overmix. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or completely cool on the rack at room temperature.

Yields: Makes 12 muffins

Nutrition Facts Per Serving:
Calories 183, Protein 5 grams, Carbohydrates 38 grams, Fat 2 grams (less than 1 gram saturated fat), Fiber 2 grams