These probably qualify as cupcakes, but there’s something about streusel that reminds me of coffee cake or muffins. And, there’s something about a cupcake without frosting that just doesn’t seem like a cupcake to me. So I’ve called these mini cakes instead. After all, the recipe is for a cake, and they are small…
I was asked by the fine folks at Yoplait to try their new Yoplait Greek yogurt. There are several flavors, including blueberry, strawberry, raspberry, tangerine, pineapple, coconut and vanilla. So far I’ve tried vanilla, pineapple, and coconut. I also bought strawberry, but someone ate it, and no one will fess up to it! Of the ones I’ve tried, the pineapple and the vanilla are my favorites but they’ve all been good so far. I’m really hoping I can find tangerine as that sounds fabulous!
To see some other bloggers’ reactions to tasting this for the first time, check out this video.
I’ll admit, I’ve never really climbed aboard the Greek yogurt bandwagon. I have used it many times in baking, but I really hadn’t found one just for eating that I felt was both affordable and delicious. These Yoplait Greek yogurts fit the bill on both counts though and are my new go-to yogurt! I’ll be watching and hoping for new flavors too.
Since I do like to bake with Greek yogurt to replace most or all of the oil or butter in a recipe, I decided to try using it and adapting my Chocolate Dappled Pumpkin Cake into these mini cakes.
These turned out so moist and tender, and they were disappearing off the plate quickly! Everyone in the house loved them, definitely a winner. My favorite part is the maple glaze. :)
I decided to make these a few different ways. You can make a naked cupcake and avoid the extra calories that streusel or glaze can sneak into the mix, go in between and just stick with the streusel, or go all out and drizzle some glaze over the top of the streusel. Doesn’t matter which way you make them, they are good!
I hope you decide to try them. Be sure to let me know if you do!
First whisk together all the dry ingredients, then set them aside for later.
In a mixer bowl, combine the oil, Truvia (or sugar if you prefer) and the Yoplait Greek yogurt. Mix it up real good. :) Add your eggs, one at a time, beat well after each one.
Add the pumpkin and mix it slowly…
…then give it a quick whir to combine it all.
Use a rubber spatula to scrape down the sides and make sure there’s nothing on the bottom of the bowl. Since we didn’t use butter, chances are pretty low there’s anything stuck down there. stir in your flour mixture just until there are no more traces.
Mix up your streusel real quick by mixing together all the ingredients except the butter.
Drop the butter in and rub it into the dry ingredients with your fingers until it begins to clump together.
It should stick together but not be a big ball of butter.
Divide the batter among 24 muffin cups and sprinkle on the streusel. Bake!
Once they’ve cooled in the pan for about 15 minutes then it’s safe to move them to a cooling rack.
There, isn’t that better?? Yum! I love baked goods with pumpkin. Some of my favorites include these White Chocolate Pumpkin Blondies, this Cranberry Pumpkin Coffee Cake, and these Pumpkin Cranberry Muffins with White Chocolate Chunks. There isn’t a Thanksgiving that goes by where I don’t make this Perfect Pumpkin Pie recipe either! Do you have a favorite pumpkin recipe?
I was compensated for the recipe development and work involved in creating this post. I was not paid for my opinion and those stated are 100% genuine.