We are so pleased to pair with Noosa Yoghurt for today's post - Enjoy!
I completely love everything about the autumn season - chilly weather, scarves, falling leaves, and everything pumpkin, cranberry, spices and all that's nice! I was at the market not long ago and caught a glimpse of noosa yoghurt's pumpkin flavor. …um, yes please! I had previously looked into the company and their standards (if you read often or follow me on Instagram, you know I have extremely choosy food standards! ) and had deemed them to be spectacular! I bought all eight a few flavors and upon seeing me try the noosa pumpkin yogurt, my teen daughter asked was it good? She's a bit sensitive to honey, one of the few ingredients in noosa, so she hadn't had any - I laughed out loud and she knew - yes, it's that good! She took over my pumpkin container mentioning that her sensitivity to honey, isn't that bad.
Did you know noosa has a whopping fourteen deliciously fresh flavors to choose from? Flavors including honey, blueberry, mango, vanilla, raspberry, strawberry rhubarb, peach, passion fruit, lemon, tart cherry, plain, coconut, pineapple, pumpkin and new fall flavor, cranberry apple. Since the pumpkin shopping trip, I have tried them all. May I say they are all absolutely delicious! If you are only going to try a few - may I suggest my most favorites (was so hard to choose though) - lemon, coconut, vanilla, cranberry apple, pumpkin (of course) and the strawberry rhubarb! You're welcome.
I was out of pumpkins and canned pumpkin, so I tried noosa instead and made the fluffiest pumpkin mini muffins which we shall call - particularly petite pumpkin puffs! Why? It's just fun to say.
1 1/2 cups of sprouted oat flour
1/2 cup of organic soy flour (soy is a huge GMO crop, so make yours organic)
2 teas of baking powder (I use Rumford with no aluminum)
1/2 cup of coconut sugar
2 eggs - medium pasture raised
3 heaping teaspoons of Ceylon Cinnamon
3 teas of nutmeg or pumpkin spice
2 heaping tablespoons of coconut oil (unrefined)
5 oz of grass fed butter
1 cup of noosa pumpkin yogurt (the vanilla yoghurt works wonderfully, as well)
1/2 cup of whole milk (grass fed)
Preheat your oven to 350 degrees.
Line your mini muffin pan with unbleached papers.
Mix your eggs, sugar, spices, coconut oil and butter until mixed well.
Sift your flours and baking powder into separate bowl.
Pour sifted flour mix into wet bowl.
Mix just until blended.
Add in noosa yoghurt.
Add in whole milk.
Mix just until blended.
If batter is too thick you may add a touch more of milk.
Using a cookie scoop, drop spoonfuls until the muffin cups - about 3/4 full.
Bake about 10 minutes or until a pick comes out clean.
Cool on wire rack.
Enjoy for breakfast, snacks or in a lunch box!
Add a dollop of fresh noosa yoghurt on top for extra treat!
Whatever flavor you choose, noosa is fabulous right out of the container. In addition a dollop on freshly made waffles, pancakes or crepes is completely amazing! You'll love it more than whipped cream. Again, you're welcome.
noosa yoghurt is made on-site in Bellvue, Colorado and the company sources milk locally in Colorado from family farms located within an hour of Bellvue. The yoghurt is infused with a touch of clover alfalfa honey, and this is one of its unique attributes. noosa has a comprehensive site and you can read more about the brand and the ingredients, sources and practices they use at: http://www.noosayoghurt.com/
Get your coupon HERE
Today's post is sponsored by noosa and Social Moms. Opinions are my own! (get the pumpkin!)