Pumpkin Peanut Butter Muffins With Yogurt Filling

Note: There is a print link embedded within this post, please visit this post to print it.

This recipe is one of six recipes developed by noted food bloggers for the Peanut Butter & Co. and Stonyfield Nutty About Yogurt Recipe Contest. The recipes were created using Peanut Butter & Co. peanut butter and Stonyfield organic yogurt. The contest was a part of our 2012 yearlong initiative “Build a Better Breakfast with Peanut Butter.”

I love to bake on the weekends. One of my favorite things to bake are muffins, which are an easy grab-and-go breakfast for busy mornings. To keep them healthy, these muffins have whole-grains, healthy fat and protein thanks to Smooth Operator peanut butter, fruit and non-fat dairy. The yogurt filling adds a special touch while still keeping this a healthy treat. If you want to make these not gluten-free, you can easily substitute 2 cups of whole wheat flour for the rice flour, chickpea flour, and arrowroot starch.

Prep time: 15 minutes
Cook Time: 30 minutes
Total time: 45 minutes
Yield: 12 muffins

Pumpkin Peanut Butter Muffins With Yogurt Filling

Ingredients

Pumpkin Peanut Butter Muffins With Yogurt Filling Ingredients - Peanut Butter & Co. Smooth Operator Peanut Butter

1 1/2 cups brown rice flour
6 tablespoons chickpea flour
2 tablespoons arrowroot or corn starch
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 tablespoon pumpkin spice
3/4 cup brown sugar
1/2 cup pumpkin puree
3/4 cup Peanut Butter & Co. Smooth Operator peanut butter
3/4 cup Stonyfield organic 0% Plain yogurt
2 eggs
1/4 cup water

For the filling:
1/4 cup Stonyfield organic 0% Plain yogurt
1/4 cup powdered sugar
1 egg yolk
2 tablespoons arrowroot or corn starch

Procedure

1. Preheat your oven to 350°F.

2. Sift together the brown rice flour, chickpea flour, arrowroot starch, salt, baking powder, and cinnamon.

3. In a separate bowl, whisk together the sugar, pumpkin, peanut butter, yogurt, water and eggs until evenly mixed.

4. Combine the wet with the dry. Mix together all of the ingredients into a batter.

Pumpkin Peanut Butter Muffins With Yogurt Filling - Combine the wet with the dry

5. Line 12 muffin tins and carefully pour the batter in 3/4 of the way up each well.

Pumpkin Peanut Butter Muffins With Yogurt Filling - carefully pour the batter in 3/4 of the way up each well

6. Make the filling by mixing together the yogurt, powdered sugar, egg yolk, and starch.

Pumpkin Peanut Butter Muffins With Yogurt Filling - mixing together the yogurt, powdered sugar, egg yolk, and starch

7. Make a well on the top of each muffin with a spoon and drop about 1/2 a tablespoon of filling in the center of the batter for each muffin.

Pumpkin Peanut Butter Muffins With Yogurt Filling - drop about 1/2 a tablespoon of filling in the center of the batter for each muffin

8. Bake for 26-30 minutes until the filling has set. Remove from the oven and let cool.

Pumpkin Peanut Butter Muffins With Yogurt Filling - Remove from the oven and let cool

PB and Yogurt Muffins Ingredients Wet and dry filled Make filling Filling in muffin muffins

The post Pumpkin Peanut Butter Muffins With Yogurt Filling appeared first on - Peanut Butter & Co. Recipe Blog.

Tags: Breakfast Gluten-free nutty about yogurt Smooth Operator Snack Uncategorized Vegetarian Yogurt

Your Cart
Your cart is empty