Pumpkin Yogurt Muffins

All you need is plain greek yogurt or coconut yogurt if dairy free or vegan maple syrup. Bake for 16-22 minutes until a toothpick inserted into the center of the.

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Add all the rest of the ingredients with the oats and pulse until.

Pumpkin yogurt muffins. How to make pumpkin muffins. Combine flour sugar baking powder baking soda salt and cinnamon in a bowl. Stir pumpkin egg and yogurt into the dry mix.

Whisk in the pumpkin. Preheat oven to 375 degrees. Preheat oven to 350 degrees F.

In a separate bowl whisk together. Add the flour and oats stirring until fully incorporated. In another bowl whisk together the flour cinnamon pumpkin spice salt baking powder and baking.

Divide batter among muffin cups. In a large bowl toss together the flour pumpkin pie spice baking soda and salt. Whisk the oil honey and yogurt together then add the egg and vanilla.

In a small bowl combine the flour baking soda spices and Craisins and stir. In a food processor or blender pulse the oats for about ten seconds to get them mostly smooth. Bake until muffins pull away from the sides of the pan and a toothpick when inserted into the center of a muffin comes out clean.

I made a quick and refined sugar free frosting to top the fresh pumpkin muffins and it is so darn good. Using a mixer combine pumpkin purée eggs yogurt and honey and mix well. Wet Ingredients 12 cup 1 tablespoon canned plain pumpkin 12 cup 1 tablespoon plain Greek yogurt 14 cup avocado oil 14 cup 1 tablespoon pure maple syrup 14 cup almond milk 1.

Preheat oven to 375 degrees. Add the butter maple syrup yogurt milk egg pumpkin and vanilla extract mix well. In a medium bowl whisk together the melted butter sugar pumpkin puree.

Pour the pumpkin mixture into the flour mixture and mix gently just until combined. How to make healthy pumpkin chocolate chip muffins Whisk together nonfat greek yogurt pumpkin eggs brown sugar and vanilla extract until combined. Prepare the pumpkin muffin batter according to the recipe.

Stir in the baking soda and spices. Fill each muffin cup with a heaping tablespoon of batter. Fold in mini chocolate chips.

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