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.
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.
Ready In: 40 minutes
Level: Medium
Prep: 20 minutes
Cook: 20 minutes
Yields: 12 Muffins
- 1/2 c pecan pieces
- 2 Tbsp brown sugar
- 2 Tbsp rolled oats
- 2 Tbsp flour
- 1 tsp cinnamon
- 2 Tbsp mini chocolate chips
- 1 c Stonyfield Organic Low Fat Smooth & Creamy 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
Ingredients
Streusel
Muffin Batter
directions
Step 1
Preheat oven to 375°. Grease 12-muffin tin or use paper liners. In a small bowl combine streusel ingredients and then set aside.
Step 2
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.
Step 3
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.
