Pumpkin Muffins with Yogurt Glaze
Ingredients
- 1 cup all purpose flour
- 3/4 cup whole-wheat pastry flour
- 1/4 cup old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/3 cup neutral oil, like canola or grapeseed
- 1/2 cup 100% pure maple syrup
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup pumpkin purée
- 1/4 cup Maple Hill Creamery Plain Whole Milk Greek Yogurt*
- 1/4 cup milk
- 1/2 cup chopped pecans
Yogurt Glaze:
- 1 cup Maple Hill Creamery Plain Whole Milk Greek Yogurt*
- 1 teaspoon vanilla extract
- 1/2-3/4 cup powdered sugar
Instructions
- Preheat oven to 325 degrees F. Line a muffin tin with liners or lightly spray with non-stick cooking spray.
- Whisk together the flours, oats, baking soda, salt, cinnamon, ginger and nutmeg.
- In a separate bowl, whisk together the oil, maple syrup, eggs, vanilla extract, pumpkin puree, yogurt and milk until well combined.
- Slowly add the wet mixture to the flour and stir until just combined. Stir in the chopped pecans.
- Fill prepared muffin cups 2/3 of the way full, then bake for ~23-25 minutes until toothpick inserted comes out clean.
- Remove from oven and let cook until just warm to the touch.
- While the muffins are cooking, make the frosting.
- Whisk together the yogurt, vanilla extract and 1/2 cup of the powdered sugar. Taste, adding more powdered sugar if desired.
- Drizzle the yogurt glaze on top of the muffins.
Notes
*Maple Hill Creamery also makes a super yummy cream on top yogurt that will work in this recipe. It's also the variety that I used in the video below.