Pumpkin Chocolate Chip Chobani Muffins.

Hands down… our favorite muffins ever!  Pumpkin, is so tasty and so good for you!  These moist, thanks to the vanilla Chobani, are decadent, filling and oh so good!  A must try recipe.


1/2 c of I Can’t Believe It’s Not Butter
3/4 c of sugar
2 eggs, room temperature
1 tsp of vanilla
1.5 c of unbleached all purpose flour
1 tsp baking soda
1/2 tsp of salt
1 heaping cup of pumpkin puree
1/2 c of vanilla non fat Chobani
2 tsp of ground cinnamon
1/2 tsp of ground nutmeg
1/4-1/2 c of dark chocolate chips


Preheat your oven to 350 degrees.  Spray your muffin or loaf pans with baking non stick spray.

In your stand mixer, with the paddle attachment, cream sugar and butter.  Then add the eggs and vanilla.  Then add to that same mixing bowl, flour, baking soda and salt.  Blend until combined.  Stop and scrape down the bowl and mix again.  Add the pumpkin, Chobani, cinnamon and nutmeg.  Mix well but avoid over-mixing.  By hand, add the chocolate chips.  Mix well.

Spoon into prepared pans.  I made this batch for regular sized muffins.  Baked for 18-20 minutes or until a toothpick inserted came out clean.

— Knead to Cook


  1. jasmin pike says:

    this sounds so good! but…. you didn’t add chocolate chips to the recipe!! oops! lol

  2. Can you sub quinoa flour or garbanzo bean flour for the all purpose flour? I avoid wheat in my diet.

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