Pumpkin Peanut Butter Muffins With Yogurt Filling
Evan Thomas
12 muffins
15 minutes
30 minutes
American
Snack
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.
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.
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