Need a sweet treat for a Sunday brunch or teacher appreciation breakfast?  Celebrate pumpkin season!  This simple recipe uses Greek yogurt in place of extra oil and provides a hefty dose of beta-carotene.  Not to mention, they taste delicious!  Muffins can be made regular size if desired, but kids love the mini bites. Ingredients1 1/2 cups flour3/4 cup white sugar1 tsp. baking soda1 tsp. baking powderpinch of salt1 tsp. pumpkin pie spice (or cinnamon)2 whole eggs1/2 cup canola oil1/3 cup plain, non-fat Greek yogurt1 can (15 oz) pumpkin pureeDirectionsPreheat the oven to 400 degrees.Mix the 6 dry ingredients in a bowl.Mix the 4 wet ingredients in a second bowl.Combine the wet and dry ingredients, then place a tsp. of batter into mini muffin liners.Bake for 8-10 minutes until done.  Let cool for 5 minutes before serving.Makes 40-42 mini muffins. Nutrition information per serving:  61 calories, 3 grams fat, 1.1 gm protein, 8 gm carbohydrates, 8 mg cholesterol, 35 mg sodium.