Cinnamon Sugar Swirled Pumpkin Muffins

FOR THE CINNAMON SUGAR SWIRL: – 2/3 cup granulated sugar – 2 tsp ground cinnamon – 1 tsp pumpkin pie spice FOR THE MUFFINS: – 2 cups white whole wheat flour (or all-purpose or whole wheat flour) – 2 tsp pumpkin pie spice – 1 1/2 tsp baking soda – 1/2 tsp salt – 1 cup pumpkin puree – 1/4 cup low-fat plain Greek yogurt, room temperature – 1 egg, room temperature – 1/3 cup real maple syrup or honey – 2 Tbsp canola oil – 2 tsp vanilla extract – 1/2 cup skim milk, room temperature – 3/4 cup crushed walnuts or pecans


FOR THE SWIRL: 1. In a small bowl, whisk sugar and spices until fully combined (be sure to scrape the bottom!).  Set aside. FOR THE MUFFINS: 1. Preheat oven to 325 degrees.  Prepare muffin tin by lining with paper liners and spraying with nonstick spray. 2. In a small bowl, whisk flour, pumpkin pie spice, baking soda, and salt. 3. In a large bowl, combine pumpkin, yogurt, egg, syrup or honey, oil, vanilla, and milk.  Mix. 4. Slowly add dry ingredients to wet, and mix until just combined.*  Stir in nuts. 5. Fill each muffin tin with 2 Tbsp batter, then sprinkle 2 Tbsp cinnamon sugar mixture.  Scoop another 2 Tbsp batter on top.  Sprinkle with any remaining cinnamon sugar if desired. 6. Bake 23-25 minutes or until a toothpick comes out clean. 7. Let cool and enjoy!