In a large glass or ceramic bowl, combine flour, sugars, baking powder, cinnamon, nutmeg, and salt. Mix well. In a separate medium glass or ceramic bowl, beat the eggs. Add yoghurt, pumpkin, orange zest, oil, and vanilla extract, mixing well. Pour the wet ingredients into the dry ingredients. Mix just long enough to thoroughly combine ingredients.

Grease 12 muffin tin wells with non-stick cooking spray or solid shortening. Pour ¼ cups of batter into each muffin well.

Bake at 400°F for about 25 to 30 minutes, until muffins are golden brown and a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Makes 12 servings.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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