Pumpkin Olive Oil Muffins
Bring the heart-healthy goodness of olive oil to your breakfast table with these pumpkin muffins!
Prep Time15 mins
Cook Time22 mins
Servings: 12 muffins
- 1/4 c. extra-virgin olive oil
- 1/4 c. unsweetened applesauce
- 2 eggs
- 1/4 c. plain Greek yogurt
- 1/4 c. milk, any variety
- 1 c. canned pumpkin
- 1 c. all-purpose flour
- 1/2 c. whole wheat or white whole wheat flour
- scant 1/3 c. white sugar
- scant 1/3 c. brown sugar
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/8 tsp. nutmeg
Preheat oven to 375 degrees. Spray a 12-cup muffin tin with baking spray (even better if it's olive oil-based.)
In a large bowl, stir together olive oil, applesauce, eggs, yogurt, milk, and pumpkin until smooth. Add all remaining ingredients and combine until no lumps remain.
Distribute among prepared muffin cups and bake 20-22 minutes. Let cool 5-10 minutes.