INGREDIENTS
1 1 cup can
Pumpkin puree
2
Egg whites, large
1 cup
All-purpose flour
1 1/2 tsp
Baking powder
1/2 tsp
Baking soda
1 cup
Brown sugar, lightly packed
1 tsp
Cinnamon
1/2 tsp
Nutmeg
1/2
Salt
1 tsp
Vanilla extract
3/4 cup
Whole wheat flour
1/4 cup
Canola oil
1/3 cup
Greek yogurt, non fat