Sunday, November 23, 2014

Pumpkin spice Greek yogurt muffins with pumpkin spiced chips

Ready for another muffin recipe? This one combines some of my favorite ingredients - Greek yogurt and pumpkin spice. Oh, and I threw in some pumpkin spiced baking chips for a little sumthin' sumthin'.

I finally (!) found a bag of pumpkin spiced baking chips in my local grocery store and naturally snatched it up. I had intended to roll some caramel apples in these chips, but that just didn't happen. So I decided to add them to a batch of muffins instead, because who can turn down chips in muffins? Not me.

My pumpkin spice muffins hold up really well and do not get too crumbly, which is always a plus in my book because that means I don't have to spend an extra 5 minutes cleaning the crumbs off the floor (not that my daughter would EVER do that... ahem).

You can make these muffins slightly healthier by using whole wheat flour instead of all-purpose (you shouldn't be able to taste the difference) and by decreasing the sugar to 1/2 or 3/4 of a cup. The pumpkin spiced baking chips are already sweet, so you can make the muffins a little less sweet to balance the flavors better. Or, if you want to make these over the top, feel free to add a streusel topping and take these muffins to a whole new level.

Pumpkin spice Greek yogurt muffins with pumpkin spiced chips
  • 2 cups all-purpose or whole wheat flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup unsweetened applesauce
  • 1 cup Greek yogurt (I used 2% Chobani plain)
  • 2 eggs, beaten
  • 1 cup pumpkin spiced baking chips
Directions
Preheat your oven to 400 degrees F.

Generously grease a standard muffin pan and set aside (I used a silicone pan and did not grease it).

In a large bowl, whisk together the flour, sugar, salt, baking powder, and pumpkin pie spice. Set aside.

In a medium sized bowl, mix together the applesauce, Greek yogurt and eggs. Fold this into the large bowl with the dry ingredients. Using as few strokes as possible, mix until a few flour streaks remain.

Add in the pumpkin baking chips and fold until no flour streaks remain. The batter will be thick.

Evenly distribute the batter into the muffin wells, filling each about 3/4 full.

Bake in your preheated oven for about 18-20 minutes or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool before serving.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.

Yield: 12 muffins

Source: Inspired and adapted from Julia's Album

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