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Pumpkin Muffins with Nancy’s Organic Cultured Soy Yogurt

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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 minutes
Cook Time25 minutes
Total Time40 minutes
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

Comments

  14. Stacy says

    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

  17. Jen says

    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

  23. Rosie says

    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

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