Pumpkin Snickerdoodle Muffins with Wheat Flour and Greek Yogurt
makes 18 muffins
- 1/2 cup butter, softened
- 1/4 cup plain or vanilla Greek yogurt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- 1 cup pumpkin puree
- 1 cup + 2 tablespoons AP flour
- 1 cup + 2 tablespooons whole wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup buttermilk (or milk, almond milk, etc.)
- 2 tablespoons sugar
- 2 teaspoons of cinnamon
- Preheat the oven to 350 degrees, and prepare 2 muffin tins with paper liners or coat with cooking spray.
- In the bowl of a standing mixer cream together the butter, yogurt and sugar until fluffy. Add the vanilla and eggs until well combined.
- Add the pumpkin and mix well.
- Combine the dry ingredients in a separate bowl. Add them to the pumpkin mixture and mix partially. Add the buttermilk and then mix the batter until smooth.
- Scoop the batter evenly among 18 prepared muffin liners. Sprinkle them generously on top with the cinnamon sugar mixture.
- Bake the muffins 15 minutes and then let cool slightly before eating.
These taste (and smell) FANTASTIC. I think they will be a big hit for school, and after-school, snacking. By the way, the homemade Z Bars I tried last week just didn't turn out right for me. They were more of a cake-y consistency than a chewy bar, and I'm not sure I'm a fan of protein powder in baked goods - this one left a weird aftertaste...
This Week's Eats
- Monday - Pizza
- Tuesday - out with girlfriends!
- Wednesday - Pioneer Woman's 'Fancy' Mac and Cheese (have leftovers in the freezer)
- Thursday - Chicken Yakisoba (trying this recipe I saw on Pinterest)
- Friday - Gnocchi, Sausage and Spinach Soup
- Saturday - out for our anniversary: 11 years!
- Sunday - Slow Cooker Cream Cheese Chicken Chili