Time: 40 minutes
- 6 tablespoons wheat germ
- 4 tablespoons ground flax seed
- 4 all-natural ginger snap cookies, crushed
- 2 large eggs
- 1 (15 ounces) can plain pumpkin puree
- 2 ounces low fat evaporated milk
- 1/2 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup low fat Greek yogurt
- 1/4 cup pure maple syrup
1. Preheat oven to 375°F. Coat nonstick 24-cup mini muffin pan with canola oil cooking spray.
2. Mix wheat germ, flaxseed, and ginger snaps in bowl. Add heaping teaspoon of mixture to each muffin cup. Set aside.
3. Whisk eggs in another bowl. Add pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract. Whisk to combine.
4. Pour mixture evenly into prepared muffin cups.
5. Bake 25 to 30 minutes or until sides are sturdy and filling is set. Let cool 10 to 15 minutes before using knife to loosen and remove from pan.
6. Combine yogurt and maple syrup in bowl. Cover and chill.
7. Top each with dollop of yogurt mixture. Enjoy!
WHY WE LOVE THIS RECIPE
Pumpkins are the star of the holiday season and rightfully so, with health benefits galore! The gorgeous orange hue comes from beta-carotene, a cancer-fighting antioxidant that also promotes healthy vision and builds immunity. Flaxseeds give the “bites” a nice, nutty flavor, and they are a dynamite source of lignans, plant estrogens which may soothe monthly mood swings that may lead to emotional overeating. Finally, the smoothness and versatility of Greek yogurt make it a great swap for calorie-laden whipped cream. Not only will it take on the sweetness of the syrup, but it adds a protein-packed probiotic boost to each bite!
*Recipe adapted from Prevention.com.