When baking, use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.

Heat the oven to 350 degrees F. Lightly coat 2 muffin tins with cooking spray. In a mixing bowl, combine the pumpkin puree, yogurt, eggs, oil and vanilla. In a medium bowl, combine the flour, sugar, cinnamon, baking soda, cloves and salt. Slowly combine the dry ingredients into the bowl with the wet ingredients, using a mixer. Mix ingredients until just incorporated, about 1 to 2 minutes. Scoop 1/4 cup batter into each muffin well. Bake for 25 to 30 minutes or until muffins spring back when pressed lightly on top and a toothpick comes out clean when inserted.

• 2 cups pumpkin puree
• 2 cups nonfat plain Greek yogurt
• 2 eggs
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1/4 teaspoon salt