PUMPKIN PIE MUFFIN CUPSSubmitted by: JUSTETTHON
IntroductionPumpkin pie muffin cups, made in muffin tin with pumpkin puree (canned, spices, with graham cracker crusts and a topping of fat free greek yogurt! Pumpkin pie muffin cups, made in muffin tin with pumpkin puree (canned, spices, with graham cracker crusts and a topping of fat free greek yogurt!
One 12 muffin tin, sprayed with PAM cooking spray.
3 TBSP toasted wheat germ, 2 TBSP ground flax seeds, 2.5 squares of low fat honey graham crackers (crushed), 2 whole eggs (or Eggbeater substitute), 1 15oz can pumpkin pie puree (canned, no salt added), 1 12oz can fat free evap milk, 2/3 cup brown sugar splenda mix, 1.5tsp pumpkin pie spice, 1 tsp vanilla extract, 3/4 cup Chobani greek fat free yogurt.
in separate bowl, whisk eggs and add 15oz pumpkin pie puree, one 12-oz can ff evap milk, 2/3 c brown sugar/splenda mix, pumpkin pie spice and vanilla.
Pour into muffin tins.
Bake 30 - 35 minutes until sides are set and the filling jiggles just slightly.
TOPPING: mix the 3/4 yogurt with pumpkin pie spice and allow to cool in fridge. Allow pies to rest 10-15 minutes before removing from tins... top each with a dollup of the yogurt mixture. Serves 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTETTHON.