Today is a snowy, rainy, basically icky kind of Monday. After I ran and got my daughter to school, I figured I would start baking. I need to bake for a school event on Wednesday and I’m quite busy tomorrow so I wanted to get a jump on it. I made this recipe (doubled it) half with loaves and the remaining in these cute muffin cups. Either way would work!
1/2 cup of Smart Balance or butter, softened
1/3 cup of sugar
1 teaspoon of vanilla extract
1 cup of all-purpose flour (I use King Arthur)
1/2 cup of unbleached white whole wheat flour (King Arthur)
1/2 cup of rolled oats
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Optional: Chocolate chips
Preheat your oven to 350 degrees. Spray your pans/cups etc. with baking spray with flour. Set aside.
In your stand mixer, blend sugar and butter until fluffy. Add the eggs and vanilla. In a separate bowl whisk the flour, oats, baking soda and salt together. Add to the butter mixture. Then add the pumpkin puree, Chobani, cinnamon and nutmeg. Blend well and scrape the sides down and mix again.
For the chocolate chip version. Pour 1/2 of the well with chocolate chips and then top with additional batter (fill 3/4 of the way filled). Add more chocolate chip and mix with a knife gently.
For the plain version: Spoon the batter into the well 3/4 of the way filled.
Muffins: Bake for 18-20 minutes.
Mini loaf pans: 20-24 minutes.
Full loaf pan: 26-30+ minutes. To ensure that the loaf is completely cooked through (or any method you decide to use) insert a toothpick and if it comes out clean, it’s cooked throughout.
— Knead to Cook