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.
|1/2 cup pecan pieces||2 tablespoons all-purpose flour|
|2 tablespoons brown sugar||1 teaspoon cinnamon|
|2 tablespoons rolled oats||2 tablespoons mini chocolate chips|
Muffin Batter Ingredients
|1 cup organic low-fat french vanilla yogurt||1 1/4 cup all-purpose flour|
|3 tablespoons butter, softened||1/4 teaspoon baking powder|
|2/3 cup sugar||1/4 teaspoon baking soda|
|1 large egg||1/4 teaspoon salt|
|1 teaspoon vanilla||1/4 teaspoon cinnamon|
|1/2 cup pumpkin puree||1/8 teaspoon freshly grated nutmeg|
Preheat oven to 375 F. Grease a 12-muffin tin or use paper liners. In a small bowl, combine streusel ingredients and then set aside. In a large bowl or electric mixer, combine yogurt, butter, and sugar. Mix well. Add egg, vanilla, and pumpkin. In another bowl, combine the dry ingredients. Add dry mixture to yogurt pumpkin mixture.
Fill muffin cups 2/3 full. Press streusel mixture on top. Bake for 16-18 minutes until toothpick comes out clean. Let muffins cool for 5 minutes. Makes 12 muffins.