Whole Wheat Pumpkin Muffins Recipe
Moist, fluffy and perfectly spiced Whole Wheat Pumpkin Muffins are a tender and delicious snack that everyone will love!
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
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.
Calories: 290kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 220mg | Potassium: 246mg | Fiber: 5g | Sugar: 17g | Vitamin A: 3110IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg