Best Whole Grain Pumpkin Spice Muffins Recipes

WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS

Whole Wheat Pumpkin-Applesauce Muffins image

This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day-if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.

Provided by Julie

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 14

Ingredients

2 cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
⅔ cup brown sugar, firmly packed
⅓ cup white sugar
¼ cup canola oil
½ cup applesauce
½ cup canned pumpkin
⅓ cup buttermilk
2 eggs, slightly beaten
¼ cup golden raisins
¼ cup chopped pecans

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 37.7 g, Cholesterol 27.6 mg, Fat 7.7 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 273 mg, Sugar 21.4 g

PUMPKIN WHOLE GRAIN MUFFINS

Pumpkin Whole Grain Muffins image

Make and share this Pumpkin Whole Grain Muffins recipe from Food.com.

Provided by whipperton

Categories Breads

Time 30m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 17

Ingredients

1 cup fresh applesauce
3/4 cup canned solid-pack pumpkin
1/4 cup non-fat Greek yogurt
1 large egg, plus one egg white
2 tablespoons unsulphured molasses
1 teaspoon vanilla
3/4 cup agave nectar (or honey)
1 1/4 cups whole wheat flour
3/4 cup whole oats
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup finely chopped walnuts (or pecans, about 3 ounces)

Steps:

Preheat oven to 400°F and grease 18 1/2-cup muffin cups.
In a bowl whisk together applesauce, pumpkin, greek yogurt, eggs, molasses, honey (or agave) and vanilla.
Into a large bowl sift together flour and oats, baking powder, spices, salt, and baking soda.
Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined.
Stir in nuts and divide batter among cups.
Bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.
Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.

Nutrition Facts : Calories 111.7, Fat 4.2, SaturatedFat 0.5, Cholesterol 10.3, Sodium 146.2, Carbohydrate 16.6, Fiber 2.5, Sugar 1.8, Protein 3.4

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