Just for Rebecca...When I first posted my recipe for Applesauce Oatmeal Cookies, Rebecca had commented on the post asking how much was in a can of applesauce. I didn't give the ounces of the can that I had used. And since Rebecca had only a large jar of applesauce, she had decided to substitute pumpkin instead. I had also been thinking about making the recipe with pumpkin. Great minds think alike you know.
By the time I had gathered all the ingredients and started to work out a formula for the pumpkin recipe. I realized that I didn't have any milk and only a 1/4 cup of brown sugar. Hmmmm... I didn't want to run to the store, so the brainstorming began. It was looking like a totally new creature. This is what I came up with. And if I may say so myself.... Yummy! These are very moist I would suggest refrigeration. This one is for you Rebecca!
This recipe made 18 small to medium muffins. They are packed full of protein. A sure way to get your morning started. Two of these is all that you will need with your morning coffee. It will fill you up and keep you going. I started with combining all of the wet ingredients.
1 small can of pumpkin (15 oz.)
1 1/2 cups of plain Chobani Greek Yogurt
Then I added the sugar. 1/4 cup of each white and brown sugar. (I think next time I will use 1/2 honey instead) Combine in a separate bowl all of the dry ingredients so that you can add them all at once.
1 cup whole wheat flour
1 1/3 cups quick oats
1 1/2 teaspoon of cinnamon
1 teaspoon of nutmeg
3 teaspoons of baking powder
1 teaspoon of salt
The batter is quite moist. Spray muffin tins with non-stick oil. Fill muffin tins about 3/4 full. Before baking, make a mixture of 1 tablespoon sugar and 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, sprinkle a little on the top of each muffin. Bake until golden brown, about 22-25 minutes. Immediately remove from pan. Enjoy!