As part of my “use it up, wear it out, make it do or do without” mantra, I’m trying to bake more out of the cupboard. It helps us use up what we’ve got on-hand, and it’s also a lot healthier than buying store-bought muffins.

While I was digging in the very back of the cupboard, I found

These muffins were amazing. The recipes makes 1 mini muffin pan (24 mini muffins), or regular sized muffins.

Low Fat Pumpkin Muffins

• 1.5 cups all-purpose flour (you can also use whole wheat flour, or a 1 for 1 gluten-free flour blend if you prefer)
• 1/4 cup flax meal (You could also use almond meal if you prefer)
• 1 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 Tablespoon ground cinnamon
• 1 Tablespoon ground ginger
• 1 can canned pumpkin puree (approx. 30-ish ounces)
• 3/4 cups light brown sugar
• 3 oz. container of fat-free Greek vanilla yogurt (or use 3oz. of fat-free plain Greek yogurt and 1 T. vanilla extract)
• 1 egg
• 1/3 cup milk (whatever kind you like)

Strudel topping

• 1/4 cup (1/2 stick) room temperature butter
• 1/4 cup light brown sugar
• 1/4 c. oatmeal
• 1/4 cup Flour (you can also use whole wheat flour, or a 1 for 1 gluten-free flour blend if you prefer)
• 1 teaspoon ground nutmeg
• 1 Tablespoon ground cinnamon
• 1 Tablespoon ground ginger

Directions:

Muffins-

1. Mix dry ingredients together, set aside.
2. In a large bowl, combine all the wet ingredients with an electric mixer until smooth and combined.
3. Add dry ingredient mixture to the wet ingredient mixture and mix until smooth and combined.
4. Pour batter into greased muffin tins (or use cupcake liners).

Strudel-

1. Mix all strudel ingredients together in a small bowl.
2. Option one: Spoon about a tablespoon of the strudel onto the uncooked muffins right before putting to the oven.
3. Option two: Fill the muffin tins halfway with muffin batter, drop in the strudel mix, and top with more muffin batter to make strudel surprise muffins.
4. Bake at 350 degrees for 18-20 minutes.