|12 servings per recipe|
|Serving size||1 muffin (136g)|
Amount per serving
% Daily Value*
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||11%|
|Total Sugars 13g|
Includes 6g Added Sugars
|Vitamin D 1mcg||6%|
|* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Preheat oven to 375°F.
In a large bowl, whisk together flour, baking powder, baking soda, salt & 1 tsp pumpkin pie spice. Set aside.
In a medium bowl, whisk together 1 cup yogurt, milk, eggs, banana & honey. Stir until evenly mixed. Add pumpkin & flour mixture. Gently mix.
Lightly coat a muffin tin with cooking spray. Fill cups half-full with muffin mix. Bake 18-20 minutes or until tops are browned. To check, insert a knife in the middle. If ready, it will come out clean.
Meanwhile, in a small bowl, add remaining yogurt & pumpkin pie spice. Mix well.
Serve muffins topped with pumpkin pie yogurt dip.