I like mine “spicy” with lower fat, lower sugar and a touch of protein. I want all that without jeopardizing texture or taste. Because .. who wants a ho-hum muffin? I call this version Kentucky Pumpkin Bread because it is my recipe & I’m from Kentucky. There isn’t any secret “Kentucky” ingredient so you can make them and eat them in any state or any country, but of course!

Grab a bowl, a spoon and let’s make some bread or muffins. These are mixed by hand, so no mixer required. Get your muffin tin lined with cupcake liners or your loaf pan prepared.

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1 cup plain or vanilla Greek Yogurt
• 2 large eggs
• 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/2 tsp. ground coriander
• 3/4 tsp. ground cinnamon
• 1 2/3 cup bread or all-purpose flour
• 1/2 cup water
• 1 scoop vanilla or unflavored protein powder (optional, but adds extra nutrition)

Mix yogurt and sugar; stir in pumpkin and eggs; mix in spices, soda, powder & salt; Mix in flour, water and protein powder if using. Pour into a loaf pan or 8-10 muffin cups evenly with the mixture. Optional: Mix a TB of brown sugar and 2 TB of crushed pecans together and sprinkle on top of the muffin mixture before baking. Bake at 350 F for approximately 30-40 minutes. Muffins will bake quicker than a loaf. Ovens vary, keep and eye on things after 20 minutes. Remove bread / muffins to a cooling rack. ENJOY! The flavors are enhanced by letting the bread cool a bit before eating.

NOTE: You can use a recipe builder in Apps such as LoseIt! to get nutrition stats for any recipe that you create.

Stay HEALTHY. Be STRONG. Get AFTER IT.