Wednesday, October 1, 2014

Greek yogurt pumpkin muffins and bread



It seems that every year, I hear rumors of a pumpkin shortage.  Foodies around the internet tell tales of pumpkin puree selling out or high prices on this precious fall ingredient.  I played it safe and bought a few cans of pumpkin last year in case the rumors were true (they weren't).

I finally broke out my canned pumpkin and made some pumpkin muffins for my family.  I made a few substitutions to make the muffins a bit healthier so they didn't contain any oil or butter. Holy moly, were these muffins good. The fall spices were very prominent in these dense and chewy muffins, and it made me want to wrap myself up in a nice, warm fleece blanket. Yeah, comfort food.

One thing I would recommend is dialing back on the sugar. The muffins were too sweet for me, so I recommend cutting down the sugar to 1 and 1/2 cups. Remember, this is a large recipe so it makes about 36 regular-sized muffins or 12 muffins AND a small loaf of bread. I gave the bread to my skating coach, who was thrilled to receive this before my lesson. And I kept the muffins for myself because these treats were a perfect breakfast to start off my day.

Greek yogurt pumpkin muffins and bread
  • 2 cups granulated sugar (I recommend decreasing this to 1 and 1/2 cups)
  • 1/4 cup unsweetened applesauce
  • 1 (5.3-7 ounces) container Greek yogurt (I used 2% plain)
  • 1 (15 ounce) can of pumpkin puree
  • 2 eggs
  • 1 and 1/2 teaspoons baking soda
  • 1 and 1/2 teaspoons cinnamon
  • 1 and 1/2 teaspoons allspice
  • 1/2 teaspoon salt
  • 2 and 1/2 cups all-purpose flour
Directions
Preheat your oven to 350 degrees F.

Generously grease a standard muffin tin (or two if you are not baking the bread). If you are baking a loaf of bread as well, generously grease your bread loaf pan. Set pans aside.

In a large bowl, mix together the sugar and applesauce.  Add in the Greek yogurt and mix well. Then add the pumpkin puree and mix. Add the eggs and mix.

Add in the baking soda, cinnamon, allspice and salt. Mix until well combined.

Slowly add in the flour and mix until just incorporated. Batter might be lumpy, and that is OK.

Fill one standard muffin pan about 2/3 to 3/4 full. There will be leftover batter - you can choose to bake more muffins or bake a loaf of bread.

Bake the muffins in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. The bread will need to bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins and bread to cool completely before serving. Muffins and bread should be stored in a airtight containers at room temperature or may be frozen and thawed.

Yield: Approximately 12 muffins AND a small loaf of bread; or approximately 36 muffins

Source: Slightly adapted from Bake Perfect Cookies

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