Told you I can’t get enough of pumpkin. This is why I love fall!
Shocker…I still had a bunch of cans leftover from all the other pumpkin recipes I’ve whipped up in the kitchen this season so I decided to make these Saturday morning to go along with my hot chocolate.
No I don’t drink coffee.
We’ve been through this.
I found a recipe that was already fairly healthy, but decided to lighten them up even more by taking the oil out completely and using unsweetened applesauce. I hope you keep this on hand because it really is the greatest substitution in baking PERIOD! I also added Greek yogurt, chopped nuts and some spices to make these muffins delicious and packed full of protein. Perfect way to start your day if you ask me.
Whole Wheat Pumpkin Muffins Print Serves: 12 servings Ingredients
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1½ tsp. pumpkin spice
- ½ tsp. cinnamon
- ¼ cup + 2 Tbsp unsweetened applesauce
- 1 cup pumpkin puree
- ½ cup plain non-fat Greek yogurt
- 1 egg
- ½ cup raw sugar + 1 Tbsp for topping
- 2 Tbsp chopped walnuts, for topping
- 1 Tbsp rolled oats, if desired
- Preheat oven to 350 degrees F. Spray your muffin tin with cooking spray and set aside.
- In a medium bowl, whisk together flours, baking powder, baking soda, pumpkin spice and cinnamon and set aside.
- In a large bowl using your stand mixer, combine applesauce, pumpkin puree, yogurt, egg and sugar. Add in dry ingredients and mix until just combined (don’t over mix).
- Fill your muffin tin almost to the top with the pumpkin mixture. Sprinkle with reserved sugar, walnuts and rolled oats, if desired.
- Bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and enjoy!
Nutritional Information Serving Size: 1 muffin • Calories: 120 • Fat: 1.4 g • Carbs: 23.4 g • Fiber: 2.3 g • Protein: 4.8 g • WW Points+: 3 pts 3.5.3208