I really need to start baking with yogurt more often.
Greek yogurt, to be more specific. It is thick, creamy, and fat free.
Say what!?
Yup.
Now, Greek yogurt can be a bit more pricey but that is where my love of coupons saves me. I am fortunate to have a local store that will double coupons (up to $1) on a certain day of the week. It just so happens that the coupon inserts and coupons.com are usually teeming with yogurt coupons including ones for Greek yogurt.
So I searched, printed, snipped and off I went to score {my favorite thing}. I had a $0.50/2 coupon for Yoplait Greek Yogurt so on this particular day that meant I could get 2 containers of 6 oz Greek yogurts and get $1 off because of the doubling. In case you are interested, it was like getting one container for FREE. Awesome!
Have I lost you!? I just get so excited about coupons.
I also get excited about low fat ingredients {that don’t taste low fat}. These muffins have pumpkin in them which is another great ingredient to lower the fat in recipes.
Fall has officially arrived so pumpkin is cropping up in all sorts of recipes.
I want you to share those recipes with me {and of course anyone who reads this blog}!
I recently had the idea that I wanted to introduce one new budget friendly ingredient every month and then open it up for others to share their infinite wisdom on how to use this ingredient. I’m hoping this will encourage people to try new ingredients, recipes, and still be able to stay on a budget.
I hope you will share your pumpkin recipes and in the mean time enjoy these delicious muffins!
Adapted from Cooking Light, Complete Cookbook
Ingredients
- 1 cup canned pumpkin
- 6 oz plain Greek yogurt
- 1/3 cup milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°. Line a mini muffin tin with paper liners.
- In a large mixing bowl combine pumpkin and the next 5 ingredients. Set aside.
- In a medium bowl mix the dry ingredients. Add them to the wet ingredients and stir until incorporated. Stir in the chocolate chips.
- Spoon a tablespoonful of batter into each cupcake liner.
- Bake at 350° for 10 minutes or until a toothpick comes out clean.
I’m amazed with the versatility of pumpkin, from pumpkin beers to traditional pies. Pumpkin and yogurt seems like a great healthy mix. Thanks for sharing!
I have some powdered yogurt somewhere in my freezer. I need to make use of it. These little gems are a great brunch item and pumpkin and yogurt is a great mix for moist muffins. Well done.
I would need about 5 of these delish muffins in one sitting
I love pumpkin muffins…better yet made with greek yogurt! Nice work!
PS – did you get my email?
I did! I’m planning on emailing you tonight! xoxo
Mmmmm…I love anything with pumpkin!! These sound incredible…especially with the chocolate chips! Yum!
I like the idea of introducing a budget friendly ingredient! I could certainly use some help!
Thank you, Christina! I’m hoping to keep it going as long as people find it useful!
Between this recipe and another I saw for a giant oatmeal chocolate chip cookie…gonna need to make them both!
Here’s my pumpkin recipe: Pumpkin Oatmeal
I made pumpkin pancakes, too. But haven’t got that recipe up yet. Thanks for the recipe to these muffins. yum!
I hope you like them, Christine! The pumpkin oatmeal and pancakes sound awesome! If you get a chance there is a linky section at the bottom of the post where you can share/upload both recipes
Linked. Thanks. I just made another batch of those pumpkin pancakes this morning, and topped it with banana, cinnamon, and pecans. YUM! I was right, the banana was a great addition. It’s tonight post. Will be sure to link!
Awesome! Thanks, Christine! Those pancakes sound ah-maze-ing!
Love cooking with yogurt and pumpkin, these look yummy!
Thank you! And thank you for sharing a link to your Coconut Pumpkin Bread. Looks delish!