This recipe makes a batch of Greek yogurt pumpkin muffins and bread
Keyword: Bread, Breakfast, Muffins
Author: Eva Bakes
2cupsgranulated sugarI recommend decreasing this to 1 and 1/2 cups
15.3 - 7 ounce containerGreek yogurt (I used 2% plain)
115-ounce canpumpkin puree
1 and 1/2teaspoonsbaking soda
1 and 1/2teaspoonscinnamon
1 and 1/2teaspoonsallspice
2 and 1/2cupsall-purpose flour
Preheat your oven to 350 degrees F.
Generously grease a standard muffin tin (or two if you are not baking the bread). If you are baking a loaf of bread as well, generously grease your bread loaf pan. Set pans aside.
In a large bowl, mix together the sugar and applesauce. Add in the Greek yogurt and mix well. Then add the pumpkin puree and mix. Add the eggs and mix.
Add in the baking soda, cinnamon, allspice and salt. Mix until well combined.
Slowly add in the flour and mix until just incorporated. Batter might be lumpy, and that is OK.
Fill one standard muffin pan about 2/3 to 3/4 full. There will be leftover batter - you can choose to bake more muffins or bake a loaf of bread.
Bake the muffins in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. The bread will need to bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins and bread to cool completely before serving.
Muffins and bread should be stored in a airtight containers at room temperature or may be frozen and thawed.
Source: Slightly adapted from Bake Perfect Cookies