{Pumpkin Muffins}

Description

Pumpkin Muffins (or bread): No butter, no oil, low-sugar, and 100% amazing!

Ingredients

1 1⁄2 cup
Whole Wheat Pastry Flour
3 tablespoons
Whole Wheat Pastry Flour
1 1⁄2 teaspoon
Baking Powder
1⁄2 teaspoon
Salt
1⁄4 cup
Brown Sugar
1 teaspoon
Cinnamon
1⁄2 teaspoon
Ground Ginger
1⁄4 teaspoon
Ground Cloves
2  
Eggs
1⁄2 cup
Greek Yogurt (I used Peach, but would suggest Vanilla!)
3⁄4 cups
Pumpkin
1  
Ripe Banana
1⁄4 cup
Agave Nectar
16 ounces
Cream Cheese 1/3 Fat (for frosting)
1⁄3 cup
Date Puree (for frosting)

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together all dry ingredients in one bowl.
  3. Smash banana and mix with other wet ingredients in a separate bowl.
  4. Mix dry and wet ingredients together.
  5. Spray a muffin tin and pour batter into each cup.
  6. Bake for 25 - 27 minutes.
  7. Make frosting while muffins cook: mix up the cream cheese to make it fluffy with a hand mixer. Slowly add in the date puree, while mixing.
  8. Put frosting back in the fridge to firm up.
  9. After muffins have baked, allow them to cool before adding the frosting to the tops.
  10. ENJOY!!

Yields 12 Muffins