I hope all of you had as great of Christmas as I did! Christmas Eve was spent at Joe’s parents house. Traditionally every year, we do the 7 fishes, but honestly, we probably end up eating more than 7 kinds of seafood! We also had more than that of options for dessert.
We drove to my Mom’s on Christmas Day. We usually eat dinner earlier and then exchange gifts.
Gus was spoiled with gifts, too!
Check out that crazy curl up he has going on. He was cracking me up that night the way he was sleeping.
I took the day after Christmas off and had to go into work Thursday and Friday, but I’ve still been trying to soak up the last bit of Christmas every night by the tree!
I also decided to finally bake, after Christmas! Chobani sent me a ton of greek yogurt (because they are super awesome!), so I decided to whip up a treat!
I had a can of pumpkin that’s been in the cabinet for months, so I thought about making pumpkin bread. I made the base for it but last minute decided to make muffins instead.
Pumpkin Bread Muffins
I mixed the dry ingredients together first:
- 1 3/4 c. flour
- 1.5 t. baking powder
- 1 t. cinnamon
- 1/2 t. nut meg
- 1/2 t. ginger
- 1/2 t. salt
- pinch cloves
In a separate, larger bowl, I mixed together:
- 1/2 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 1 t. vanilla extract
- 1 1/4 c. pumpkin puree
- 1/2 c. 2% plain Chobani greek yogurt
After whisking together the wet ingredients, I added the dry ingredients to the wet and mixed until they were blended together. Be sure not to over mix!
You can definitely bake this in a bread loaf pan at 350 degree for about an hour, but I went with the shorter option; 12 muffins, 400 degrees, 16-17 minutes (or until you stick a toothpick in and only a little bit of it sticks). These can definitely be over-baked (I would know! yep..) If you are using liners, you should still spray them because the muffins will stick!
- Top with pecans before baking
- Glaze with recipe below after they’ve cooled
- 3 oz. 2% plain Chobani greek yogurt
- 3 T. powdered sugar
- 1/4 t. vanilla extract
- splash almond milk to thin
Whisk together and drizzle on the muffins!
They were good – but be sure to spray the pan OR liners, and watch so that you don’t over bake. I may or may not have had to do some testing before getting a good return on these.
Edited to add: Refrigerate after baking. Not only does it keep the glaze fresh, but it really enhances the dense texture of the muffins! Also, I stupidly forgot to add the 1 1/4 c. pumpkin that is included in the wet ingredients. Thanks Ryan for pointing that out!