Tuesday, October 29, 2013

Pumpkin Pecan Chocolate Chip Muffins

Ingredients for Streusel:
1/2 cup pecan pieces
2 tablespoons brown sugar
2 tablespoons rolled oats
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons mini chocolate chips

Ingredients for Muffin Batter:
1 cup low fat french vanilla yogurt
3 tablespoons butter, softened
2/3 cup white sugar

1 large egg
1 teaspoon vanilla extract
1/2 cup pumpkin purée
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg

1. Preheat oven to 375 degrees. Grease 12-cup muffin tin or use paper liners. In a small bowl, combine streusel ingredients and then set aside.

2. In a large bowl or electric mixer combine yogurt, butter, and sugar. Mix well. Add egg, vanilla, and pumpkin. In another bowl, mix the rest of dry ingredients together. Add dry mixture to yogurt pumpkin mixture.
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.

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