Pumpkin Muffins with Greek Yogurt

Cooked up on September 30, 2012

Filed under: baking, breakfast, brunch, fall, under 1 hour, vegetarian

Find more like: , , , , ,

What, no chocolate?! I know, it seems like a no-brainer. But I decided not to do chocolate this time. You can always add it.

 

 

Part of the reason I opted for no-choc was just because these are for breakfast, and despite the fact that we sometimes make banana chocolate pancakes and/or chocolate sticky buns doesn’t mean sometimes I don’t like it to be a little less sweet! :) Don’t worry, there will be much more pumpkin to come. And I’ll have chocolate sometimes.

These pumpkins follow the basic rules for the muffin method! Here’s what you need:

1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup vegetable oil
1/3 cup 2 percent or higher Greek yogurt

Preheat your oven to 400.

In one bowl, mix the flour, sugar, baking powder, baking soda, salt and spices with a fork. In another bowl, whisk together the pumpkin, eggs, oil and yogurt until they are well-mixed.

In as few strokes as you can, fold the flour mixture into the pumpkin mixture until it is entirely worked in. Spray or grease a muffin tin and scoop the batter in – it should make exactly 12 muffins. Bake for 15 minutes, or until a toothpick, chopstick, whathaveyou comes out clean.

This recipe is adapted from another I found here. I like to use my own collection of spices instead of using “Pumpkin Pie Spice,” which is just a combination of 3 or 4 things you might already have! Loved the use of the Greek yogurt.

2 Comments »

  1. Oh, I’m totally making these next. I really prefer dense muffins, so the combination of the pumpkin and the yogurt sounds amazing. Do you think I can get away with using 1% Greek yogurt?

    Comment by Karen — October 1, 2012 @ 9:21 am

  2. Totally. 2% is what I happened to have on hand.

    Comment by bekky — October 1, 2012 @ 9:37 am

RSS feed for comments on this post. TrackBack URL

Leave a comment

Fall recipes you may enjoy:

Pumpkin Cream Fettucine | PDXfoodlove

Pumpkin Cream Fettucine

Tomorrow’s Friday! It has been a busy but good week. I’m especially proud that I’ve been to the gym for each of the past five days! That is definitely a departure from the terrible routine I had in December. And it’s a good thing I’m getting back in the groove, too, because I have a […]

Twice Baked Sweet Potatoes with Greek Yogurt | PDXfoodlove

Twice Baked Sweet Potatoes with Greek Yogurt

This is a recipe I used for our Thanksgiving dinner, but I think it would be great for any meal (and it would reheat beautifully for part of a work lunch). But that’s not even the best thing about it. Besides salt, oil and pepper, there are two whole ingredients. Sweet potatoes/yams and Greek yogurt. […]

Hasselbeck Potatoes with Chanterelles and Kale | PDXfoodlove

Hasselbeck Potatoes with Chanterelles and Kale

This weekend! It was busy, it was fun. I spent a lot of time at home and a lot of time with friends, two of my favorite things. Callie and Kristen and I made Christmas crafts. I was on the radio! And then I had a great time at the PDX Food Swap. I made […]