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.

Author

Evan Thomas

Prep Time

15 minutes

Cook Time

30 minutes

Servings

12 muffins

Category

Snack

Cuisine

American

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

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 & Co. Smooth Operator, yogurt, water and eggs until evenly mixed.
4. Combine the wet with the dry. Mix together all of the ingredients into a batter.
5. Line 12 muffin tins and 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.
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.
8. Bake for 26-30 minutes until the filling has set. Remove from the oven and let cool.