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. Pumpkin Pecan Chocolate Chip Muffins Go to recipes By Stonyfield Vegetarian American Breads and Muffins Breakfasts Brunch Pumpkin FallSweet 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. Ready In: 40 minutes Level: Medium Prep: 20 minutes Cook: 20 minutes Yields: 12 Muffins Print RecipeIngredientsStreusel1/2 c pecan pieces2 Tbsp brown sugar2 Tbsp rolled oats2 Tbsp flour1 tsp cinnamon2 Tbsp mini chocolate chips Muffin Batter1 c Stonyfield Organic Low Fat Smooth & Creamy Vanilla Yogurt3 Tbsp butter (softened)2/3 c sugar1 large egg1 tsp vanilla1/2 c pumpkin purée1 1/4 c all-purpose flour1/4 tsp baking powder1/4 tsp baking soda1/4 tsp salt1/4 tsp cinnamon1/8 tsp freshly grated nutmegdirectionsStep 1Preheat oven to 375°. Grease 12-muffin tin or use paper liners. In a small bowl combine streusel ingredients and then set aside.Step 2In 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.Step 3Fill 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.