Sweet and nutty, these muffins make a nice finish to any dinner. If you have one left over, try it as a breakfast treat with your morning coffee.
| Streusel | ||
|---|---|---|
| 1⁄2 | c | pecan pieces |
| 2 | tbsp | brown sugar |
| 2 | tbsp | rolled oats |
| 2 | tbsp | flour |
| 1 | tsp | cinnamon |
| 2 | tbsp | mini chocolate chips |
| Muffin Batter | ||
| 1 | c | Stonyfield Organic Low Fat French Vanilla Yogurt |
| 3 | tbsp | butter (softened) |
| 2⁄3 | c | sugar |
| 1 | large egg | |
| 1 | tsp | vanilla |
| 1⁄2 | c | pumpkin purée |
| 1 1⁄4 | c | all-purpose flour |
| 1⁄4 | tsp | baking powder |
| 1⁄4 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | cinnamon |
| 1⁄8 | tsp | freshly grated nutmeg |
Preheat oven to 375°. Grease 12-muffin tin or use paper liners. In a small bowl combine streusel ingredients and then set aside.
In a large bowl or electric mixer combine yogurt, butter, and sugar. Mix well. Add egg, vanilla, and pumpkin. In another bowl add the rest of dry ingredients together. Add dry mixture to yogurt pumpkin mixture.
Fill muffin liners 2/3 full. Press streusel mixture on top. Bake for 16-18 minutes until toothpick comes out clean. Let muffins cool for 5 minutes.