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 MuffinsSweet 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 mins Level: Medium Prep: 20 mins Cook: 20 mins Yields: 12 Muffins Print RecipeIngredientsStreusel1/2 c pecan pieces2 T brown sugar2 T rolled oats2 T flour1 t cinnamon2 T mini chocolate chips Muffin Batter1 c Stonyfield Organic Low Fat French Vanilla Yogurt3 T butter (softened)2/3 c sugar1 large egg1 t vanilla1/2 c pumpkin purée1 1/4 c all-purpose flour1/4 t baking powder1/4 t baking soda1/4 t salt1/4 t cinnamon1/8 t 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.