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Pumpkin Muffins with Nancy’s Organic Cultured Soy Yogurt

November 12, 2015 By Colleen 30 Comments

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I was asked to try Nancy’s Organic Cultured Soy Yogurt.   I had eaten Nancy’s Fruit on Top Dairy Yogurt many years ago when I was still eating dairy and it was so good! I didn’t know Nancy’s had started making Soy Yogurt, so I was very happy to try their Organic Cultured Soy Yogurt.

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Pumpkin Muffins with Nancy's Organic Cultured Soy Yogurt

Pumpkin Muffins with Nancy’s Organic Cultured Soy Yogurt

Nancy’s Yogurt is the first U.S. yogurt company to add probiotics to its product since 1970!   Having active live non- dairy cultures of probiotics tends to make their soy yogurt version a bit tart and tangy.  It is too tart for me to eat it alone.  So I thought, I bet it would lend a fantastic flavor!  Not only was I right about the flavor but it helped bind and give the gluten-free muffins wonderful moistness and less of a tendency to fall apart.   YUM!!  I used Nancy’s Vanilla Flavored Non-Dairy Yogurt in Bob’s Red Mill’s Gluten Free Muffin Mix.    But I wanted more than just a muffin so I added just a tad of pumpkin with spices to kick it up a notch.  I modified the recipe on Bob’s Red Mill Muffin Mix so check out the recipe below.  These muffins are gluten-free and dairy-free!  And oh so yummy.

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My husband, who doesn’t like pumpkin breads, wolfed these muffins down.  They were gone in 2 days!  They are moist and tender.   My husband says you’d never know they were gluten-free!  I give thanks to Nancy’s Cultured Soy Yogurt for transforming these muffins into a delicacy!  I will be trying more recipes with Nancy’s Cultured Soy Yogurt so watch for more upcoming recipes!

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Pumpkin Muffins with Nancy’s Organic Cultured Soy Yogurt Recipe:

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Pumpkin Muffins with Nancy's Non-Dairy Yogurt

Pumpkin-Muffins with Nancy's Organic Cultured Soy Yogurt. A dairy and gluten free recipe and these muffins only take 40 minutes to make!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Bread
Cuisine: American
Servings: 12 muffins
Calories: 205kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 1 package Bob's Red Mill Gluten Free Muffin Mix
  • 1/2 cup vegetable oil
  • 1 carton 6 onz Nancy's Cultured Soy Vanilla Flavored
  • 1/3 cup Libby's Pure Pumpkin Puree
  • 2 eggs lightly beaten
  • 1/4 cup water
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cloves

Instructions

  • Set Oven to 400 degrees. Grease a muffin tin or use muffin baking cups. Mix all ingredients together in a bowl and blend well. Spoon batter into muffin baking cups filling each cup nearly to the top. Bake 22-25 minutes. Cool in pan 5 minutes then move muffins to a wire rack or cloth to cool. Makes 12 muffins. 

Notes

I love to eat them slightly warm. But they are just as good the next day. We keep them in a tupperware sealed container.
Nutritional values are based on one muffin

Nutrition

Calories: 205kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 283mg | Potassium: 24mg | Sugar: 8g | Vitamin A: 1100IU | Vitamin C: 2.1mg | Calcium: 27mg | Iron: 0.6mg

 

Colleen

Related

Filed Under: VegetarianBread, VegetarianBreakfast Tagged With: Dairy-Free, Gluten Free Muffin REcipe, Gluten-Free, Nancy's Cultured Soy Yogurt, Nancy's Organic, Pumpkin Muffins, Yogurt

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Comments

  1. Stephanie says

    January 7, 2017 at 8:53 am

    Pumpkin muffins sound great, but I need a substitute the soy. My husband is allergic to the soy.

    Reply
    • Colleen says

      January 7, 2017 at 9:38 am

      How about coconut or almond yogurt?

      Reply
  2. Jerry Marquardt says

    December 15, 2015 at 6:23 pm

    I am interested in tying out these Pumpkin Muffins. It sounds delicious!

    Reply
  3. Wand Ball says

    December 10, 2015 at 10:02 am

    Love the sound of this recipe will have to give it a try.

    Reply
  4. Priscilla S. says

    December 9, 2015 at 12:37 am

    Yum! These muffins sound delicious. I love pumpkin anything!

    Reply
  5. Melanie B says

    December 2, 2015 at 9:58 am

    Love pumpkin muffins! Thanks for sharing

    Reply
    • Colleen says

      December 5, 2015 at 10:50 am

      Your welcome Melanie.

      Reply
  6. Cali W. says

    December 1, 2015 at 2:56 pm

    This recipe looks so good and I like the soy .:)

    Reply
    • Colleen says

      December 5, 2015 at 10:49 am

      Thanks Cali, I will be using Nancy’s soy cultured yogurt in more of my baking!

      Reply
  7. Elena says

    December 1, 2015 at 12:14 pm

    Looks yummy! Thank you for the recipe

    Reply
    • Colleen says

      December 5, 2015 at 11:41 am

      Your welcome Elena

      Reply
  8. Augustin Arvizo says

    November 22, 2015 at 7:27 am

    I love pumpkin treats. I cant wait to try this recipe.

    Reply
  9. shannon fowler says

    November 21, 2015 at 8:13 pm

    I absolutely love all things pumpkin. i have to try these

    Reply
  10. Jaime Stroud says

    November 15, 2015 at 6:40 pm

    Yum, these look and sound delicious!!

    Reply
  11. oldred1001 says

    November 15, 2015 at 5:30 pm

    oh my goodness, these look so good. i will have to add these to my list to try out sometime.

    Reply
  12. Dorothy Boucher says

    November 15, 2015 at 5:19 pm

    this looks delicious! and I bet it taste yummy!! thanks for sharing the recipe

    Reply
  13. shelly peterson says

    November 15, 2015 at 4:46 pm

    I love muffins! These pumpkin muffins look super delicious!

    Reply
  14. Stacy says

    November 15, 2015 at 10:14 am

    I am definitely going to make a vegan version of these using an egg replacer. I love pumpkin baked goods, and I have been looking for a quick and easy pumpkin muffin recipe.

    Reply
    • Colleen says

      December 5, 2015 at 11:38 am

      I bet an egg replacer would work well with this recipe Stacy.

      Reply
  15. Farrah King says

    November 15, 2015 at 4:24 am

    Thanks for sharing this with your readers! Just in time for Thanksgiving! 🙂 Gobble Gobble!

    Reply
  16. ryansbaking says

    November 14, 2015 at 8:27 pm

    YUM!!!!!!

    Reply
  17. Jen says

    November 14, 2015 at 5:28 am

    I LOVE pumpkin muffins and these look amazing! I’ve never heard of Nancy’s soy yogurt, and I’m excited to try it now. I’m thinking the plain yogurt might be a great sub for sour cream too!

    Reply
    • Colleen says

      December 5, 2015 at 11:39 am

      Good idea Jen! I will be trying that the next time we have baked potatoes or scalloped potatoes 🙂

      Reply
  18. feeroberts64 says

    November 13, 2015 at 4:31 pm

    These look so good. I’ve always heard that you could use yogurt in baking, but I’ve never tried it. Thanks for the recipe.

    Reply
  19. Debbie Yoder says

    November 13, 2015 at 2:43 pm

    MMMM! I love muffins!

    Reply
  20. Lulu says

    November 13, 2015 at 11:31 am

    The muffins look so good!

    Reply
  21. SaraAB87 says

    November 13, 2015 at 9:49 am

    I love muffins, these look amazing.

    Reply
  22. alicia0795 says

    November 13, 2015 at 9:45 am

    these look so good! i am on a pumpkin kick

    Reply
  23. Rosie says

    November 13, 2015 at 9:25 am

    What a wonderful recipe, I used to bake with yogurt, but haven’t in ages – I’d like to try this recipe with this muffin mix and Nancy’s yogurt! Yum!

    Reply
    • rbeeyswan says

      December 24, 2015 at 7:51 pm

      Thanks! I’ll give this recipe a good old college try!

      Reply

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