Hooray for fall! It’s my favorite time of year. Today we’re putting together a yummy fall breakfast in partnership with noosa® and their delicious fall flavored yogurts. We’re making pumpkin apple muffins and with homemade cinnamon cream butter on top. So good! These are Jared’s favorite muffins. You can keep the batter in the fridge and make fresh muffins all week. And then of course you have to make them with the cinnamon cream butter (it’s so easy!).

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I was first introduced to noosa® a couple years ago when my sister told me she found the most amazing yogurt. It’s thick and tangy, creamy and rich, with amazing flavor combinations that you don’t need to mix in anything else into it. Sure enough, she was right. It’s incredible. They have so many amazing flavors right now like pumpkin, cranberry apple, and lemon. I decided to try the pumpkin yogurt to pair with our pumpkin apple muffins.

But first, the muffins:

Pumpkin Apple Muffins

Whisk together:
2 1/2 C. flour
2 C. sugar
1 t. soda
1/2 t. salt
1 T. pumpkin pie spice
Combine and then add to above:
2 eggs, beaten
1 C. pumpkin
1/2 c. oil (or melted butter)
2 C. finely chopped apples

Streusal Topping:
2 T. flour
1/4 c. sugar
1/2 t. cinnamon
whisk together then cut in:
2.5 T butter

Fill muffin cups. Top with streusal topping. Bake at 350 for 35-40 minutes.

We paired the apple muffins with the delicious noosa pumpkin yogurt. It’s pretty incredible, guys!

To make the cream butter, you can see my instructions from years ago here (Henry’s such a baby in those photos!). At the point of adding vanilla, also add a pinch of cinnamon.

Enjoy! Happy fall!

Thanks to noosa for sponsoring this post. Get a coupon for $1 off right here.

Photography by Liz Stanley. Assisted by Sarah Iveson