Pumpkin Pecan Chocolate Chip Muffins

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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.

200
Calories
8g
Fat
4g
Protein
12
Muffins

Ingredients

Streusel

1/2 c pecan pieces
2 T brown sugar
2 T rolled oats
2 T flour
1 t cinnamon
2 T mini chocolate chips

Muffin Batter

1 c Stonyfield Organic Low Fat French Vanilla Yogurt
3 T butter (softened)
2/3 c sugar
1 large egg
1 t vanilla
1/2 c pumpkin purée
1 1/4 c all-purpose flour
1/4 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t cinnamon
1/8 t freshly grated nutmeg
Nutrition Information: 
Calories: 
200
Calories from Fat: 
70
Total Fat: 
8g
Saturated Fat: 
2.5g
Cholesterol: 
25mg
Sodium: 
95mg
Total Carbohydrate: 
30g
Dietary Fiber: 
1g
Sugars: 
17g
Protein: 
4g
Vitamin A: 
35%
Vitamin C: 
2%
Calcium: 
4%
Iron: 
6%

Preparation:

Step 1

Preheat oven to 375°. Grease 12-muffin tin or use paper liners. In a small bowl combine streusel ingredients and then set aside.

Step 2

In a large bowl or electric mixer combine yogurt, butter, and sugar. Mix well. Add egg, vanilla, and pumpkin. In another bowl add the rest of dry ingredients together. Add dry mixture to yogurt pumpkin mixture.

Step 3

Fill muffin liners 2/3 full. Press streusel mixture on top. Bake for 16-18 minutes until toothpick comes out clean. Let muffins cool for 5 minutes.

Ingredients

Streusel

1/2 c pecan pieces
2 T brown sugar
2 T rolled oats
2 T flour
1 t cinnamon
2 T mini chocolate chips

Muffin Batter

1 c Stonyfield Organic Low Fat French Vanilla Yogurt
3 T butter (softened)
2/3 c sugar
1 large egg
1 t vanilla
1/2 c pumpkin purée
1 1/4 c all-purpose flour
1/4 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t cinnamon
1/8 t freshly grated nutmeg
Nutrition Information: 
Calories: 
200
Calories from Fat: 
70
Total Fat: 
8g
Saturated Fat: 
2.5g
Cholesterol: 
25mg
Sodium: 
95mg
Total Carbohydrate: 
30g
Dietary Fiber: 
1g
Sugars: 
17g
Protein: 
4g
Vitamin A: 
35%
Vitamin C: 
2%
Calcium: 
4%
Iron: 
6%

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