Pumpkin Pecan Chocolate Chip Muffins
Page last modified on: January 30, 2012
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.
Streusel Ingredients
| 1/2cup pecan pieces | 2tablespoons all-purpose flour |
| 2tablespoons brown sugar | 1teaspoon cinnamon |
| 2tablespoons rolled oats | 2tablespoons mini chocolate chips |
Muffin Batter Ingredients
| 1cup organic low-fat french vanilla yogurt | 1 1/4cup all-purpose flour |
| 3tablespoons butter, softened | 1/4teaspoon baking powder |
| 2/3cup sugar | 1/4teaspoon baking soda |
| 1 large egg | 1/4teaspoon salt |
| 1teaspoon vanilla | 1/4teaspoon cinnamon |
| 1/2cup pumpkin puree | 1/8teaspoon freshly grated nutmeg |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
