Pumpkin obsessed!

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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 
Serves 16-18 

  • 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

  1. Preheat oven to 350 degrees. Line a muffin tin with muffin liners and spray with cooking spray.
  2. Add all liquid ingredients (greek yogurt, applesauce, pumpkin, egg, and milk) and mix together until blended.
  3. Mix all dry ingredients (whole wheat flour, brown sugar, cinnamon, pumpkin pie spice, and baking soda) in a separate bowl.
  4. Add dry ingredients into liquid ingredients and mix until well blended.
  5. Fill muffin liners until about 3/4 way full.
  6. 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!).
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