Pumpkin Peanut Butter Muffins With Yogurt Filling
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 Peanut Butter & Co. Smooth Operator, 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.
- Yield:12 muffins
- Prep Time:15 minutes
- Cook Time:30 minutes
- Total Time:45 minutes
Ingredients
1 1/2 cups brown rice flour
6 tbsp. chickpea flour
2 tbsp. arrowroot or corn starch
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tbsp. pumpkin spice
3/4 cup brown sugar
1/2 cup pumpkin puree
3/4 cup Peanut Butter & Co. Smooth Operator
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 tbsp. arrowroot or corn starch
Directions
Preheat your oven to 350°F.
Sift together the brown rice flour, chickpea flour, arrowroot starch, salt, baking powder, and cinnamon.
In a separate bowl, whisk together the sugar, pumpkin, Peanut Butter & Co. Smooth Operator, yogurt, water and eggs until evenly mixed.
Combine the wet with the dry. Mix together all of the ingredients into a batter.
Line 12 muffin tins and carefully pour the batter in 3/4 of the way up each well.
Make the filling by mixing together the yogurt, powdered sugar, egg yolk, and starch.
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.
Bake for 26-30 minutes until the filling has set. Remove from the oven and let cool.
Tags: Breakfast Gluten-free nutty about yogurt Peanut Butter & Co. Smooth Operator Snack Uncategorized Vegetarian Yogurt