I’m pretty pumpkin obsessed this time of year…but then again, who isn’t?! After this weekend’s success with the chocolate chip pumpkin banana bread, I was excited to keep creating some beautiful pumpkin concoctions! Also, I’ve been pretty sick the past few days which means no running and lots of time…for baking!
So, last night, I took to the kitchen and created four different types of pumpkin greek yogurt muffins: regular pumpkin, pumpkin chocolate chip, pumpkin peanut butter, and pumpkin almond butter. After trying a bit of all of them, I’d have to say they were pretty successful! The greek yogurt makes them heavy, but also pretty healthy and protein-filled.
Pumpkin Greek Yogurt Muffins
- 1 cup of 0% fat plain greek yogurt (I think vanilla would also taste good!)
- 1/4 c. unsweetened applesauce
- 1 c. pumpkin puree
- 1 large egg
- 1/4 c. almond milk
- 2 c. whole wheat flour
- 1/2 c. brown sugar
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- Preheat oven to 350 degrees. Line a muffin tin with muffin liners and spray with cooking spray.
- Add all liquid ingredients (greek yogurt, applesauce, pumpkin, egg, and milk) and mix together until blended.
- Mix all dry ingredients (whole wheat flour, brown sugar, cinnamon, pumpkin pie spice, and baking soda) in a separate bowl.
- Add dry ingredients into liquid ingredients and mix until well blended.
- Fill muffin liners until about 3/4 way full.
- Bake for about 20 minutes or until toothpick in middle comes out dry.
As I mentioned, I experimented and added some other ingredients. For flavored muffins, follow steps 1-4, and then…
- For nut butter muffins: Add about 1/4 c. of nut butter (peanut, almond, cashew, etc.) to the batter. Mix, and then follow steps 5 & 6.
- For chocolate chip muffins: Add 1/2 c. of chocolate chips and mix until well blended. Follow steps 5 & 6.
How to “level up” this recipe:
- Use “flax egg” (1 tablespoon flaxmeal + 3 tablespoons hot water) in place of a large egg.
- Add two mashed bananas to the recipe and take out the applesauce.
- Top muffins with oats and cinnamon for an added crunch!
How to “level down” this recipe:
- Use regular milk instead of almond milk.
- Replace 1/4 c. applesauce with a second egg. I recommend adding some vanilla or honey (or even sugar) if you do this for some additional sweetness.
- Always swap out whole wheat flour for regular (or make half of it regular!).