Whole Wheat Pumpkin Muffins Recipe
Moist, fluffy and perfectly spiced Whole Wheat Pumpkin Muffins are a tender and delicious snack that everyone will love and ready in 35 minutes!
Servings: 12
Calories: 290kcal
Ingredients
For the muffins:
- 1 c. pumpkin puree
- 1/2 c. canola oil
- 1/2 c. buttermilk
- 1/2 c. granulated sugar
- 1/4 c. brown sugar
- 1 egg
- 2 egg whites
- 1 3/4 c. whole wheat pastry flour
- 1 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. coarse kosher sea salt
- 1 tbsp. granulated sugar
Instructions
- Preheat oven to 400 degrees. Line a muffin tin with liners or use a silicone muffin mold.
- In a large mixing bowl whisk together pumpkin, oil, buttermilk, sugars, egg, and egg whites.
- In a medium mixing bowl whisk together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
- Gradually fold in the dry ingredients just until combined.
- Divide the batter evenly between the muffin wells. Place in the oven and bake for 16-20 minutes or until the tops spring back when touched.
- Remove from the oven and dust the tops with sugar if desired. Transfer to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 290kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 220mg | Potassium: 246mg | Fiber: 5g | Sugar: 17g | Vitamin A: 3110IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg