I consulted the food blogger gods this week and they said it was OK to start posting pumpkin recipes. So, here we go. A full week before the start of October but at least 21 days after Starbucks announced the return of the #PSL. Truth be told, my pantry’s already stacked with a few cans of pumpkin puree and my produce basket is brimming with delicata squash, butternuts and apples. I can’t deny it any longer, Fall is here.
As a sucker for any quick bread, I couldn’t wait to make my first batch of pumpkin muffins. There’s something really magical about waking to the smell of pumpkin and cinnamon then rewarded with a freshly baked muffin. This is what my October dreams are made of.
For this recipe, I’ve partnered with Maple Hill Creamery to showcase my favorite healthy frosting hack using grass-fed yogurt. As a vegetarian, I’m pretty particular about my dairy-products, with a preference for organic and grass-fed over conventional varieties. It’s how I first discovered Maple Hill Creamery, when I was on a quest to find organic, grass-fed yogurt. Both BL and I really love a bowl of yogurt and fruit for breakfast and I knew there had to be a brand that met my needs.
Thankfully, Maple Hill Creamery is all that and more. Not only do they produce super creamy, delicious, grass-fed yogurt products, their practices are good for the farmer and the land. As someone who is very conscious of fair-trade farming, I loved learning that Maple Hill Creamery pays their farmers a premium, up to 3x the rate than conventional farms.
This frosting is so simple, it’s perfect for muffins, cakes, cookies- anywhere you would use a frosting. It’s not quite as thick as a buttercream, but if you like a simple glaze over your baked goods then you will love these yogurt frosting.
I love the tangy, slightly sweet flavor from this yogurt glaze and it pairs perfectly with the warm, pumpkin muffins.
Don’t fear the fat. It’s what gives foods that creamy mouthfeel, provides satiety to keep us feeling full longer and helps absorb the fat-soluble vitamins A, D, E, and K. When a naturally full-fat product is processed into low-fat or non-fat, then something else is usually added to replace the taste and texture that fat provides. I see this all the time in low-fat or non-fat yogurts, the addition of gums, thickeners and sugar. I like to call fat-free yogurt skim-milk jello; as that’s basically what it is. It’s also why I prefer whole-milk yogurt instead, besides reducing unnecessary fillers the flavor cannot be beat. Just one bite and you’ll be hooked!
I hope you love these muffins as much as I do. Enjoy!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Watch how to make it here:Print
- 1 cup all purpose flour
- 3/4 cup whole-wheat pastry flour
- 1/4 cup old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/3 cup neutral oil (like canola or grapeseed)
- 1/2 cup 100% pure maple syrup
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup pumpkin purée
- 1/4 cup Maple Hill Creamery Plain Whole Milk Greek Yogurt*
- 1/4 cup milk
- 1/2 cup chopped pecans
- Yogurt Glaze:
- 1 cup Maple Hill Creamery Plain Whole Milk Greek Yogurt*
- 1 teaspoon vanilla extract
- 1/2–3/4 cup powdered sugar
- Preheat oven to 325 degrees F. Line a muffin tin with liners or lightly spray with non-stick cooking spray.
- Whisk together the flours, oats, baking soda, salt, cinnamon, ginger and nutmeg.
- In a separate bowl, whisk together the oil, maple syrup, eggs, vanilla extract, pumpkin puree, yogurt and milk until well combined.
- Slowly add the wet mixture to the flour and stir until just combined. Stir in the chopped pecans.
- Fill prepared muffin cups 2/3 of the way full, then bake for ~23-25 minutes until toothpick inserted comes out clean.
- Remove from oven and let cook until just warm to the touch.
- While the muffins are cooking, make the frosting.
- Whisk together the yogurt, vanilla extract and 1/2 cup of the powdered sugar. Taste, adding more powdered sugar if desired.
- Drizzle the yogurt glaze on top of the muffins.
*Maple Hill Creamery also makes a super yummy cream on top yogurt that will work in this recipe. It’s also the variety that I used in the video below.