Whole Wheat Pumpkin Muffins – Eat Your self Skinny

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made extra wholesome with full wheat flour, Greek yogurt, and nil butter or refined sugar. Loaded with delicious pumpkin style and warmth spices for the fitting fall muffin!

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Is it even fall within the occasion you don’t make delicious pumpkin muffins on repeat?? These muffins are fully fluffy, loaded with rather a lot warmth pumpkin flavour, and make the fitting cozy take care of on your family members this weekend. The best half about these full wheat pumpkin muffins are merely made in merely half-hour and made extra wholesome with full wheat flour, Greek yogurt and nil butter or refined sugar!

Why You’ll Love these Muffins

  • Pumpkin, maple syrup, vanilla and warmth spices make this the fitting fall take care of!
  • Made with 100% full grains, Greek yogurt and nil butter or refined sugar.
  • Merely customizable with pleasant mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or latest berries.
  • Can merely make this into pumpkin bread or bite-sized, poppable mini muffins for tiny palms.
  • Freezer-friendly so have the benefit of these all season prolonged!

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Elements You’ll Need

  • Whole wheat pastry flour – I like baking with full wheat pastry flour as a result of it has all the dietary benefits of full grain flour whereas making these muffins delicate and fluffy. I extraordinarily advocate using this, however when you don’t have any available you would probably use white full wheat flour or widespread all-purpose flour
  • Baking soda – acts as a leavening agent to help these muffins rise
  • Pumpkin puree – I used canned pumpkin purée for this, merely make certain you utilize 100% pure pumpkin and by no means pumpkin pie filling as that is loaded with tons of sugar
  • Eggs – supplies protein and supplies these muffins their development and peak
  • Maple syrup – sweetens the muffins with out using any refined sugar, nonetheless you would probably moreover use honey and even widespread sugar
  • Coconut oil – for additional moisture and fluffiness! Be blissful to sub with one different form of oil within the occasion you select and even butter
  • Greek yogurt – this helps to chop again the amount of oil we’ve got to make use of and helps protect the muffins moist. You might also use applesauce or mashed banana as correctly
  • Milk – I used almond milk, nonetheless any form of milk will work on this recipe
  • Warmth flavors – a delicious combination of pumpkin pie spice and vanilla extract

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Discover ways to Make Pumpkin Muffins

  • Mix parts. In an enormous bowl, whisk collectively the whole wheat pastry flour, baking soda, pumpkin pie spice and salt, then put apart. In a medium bowl, stir collectively the eggs, maple syrup, pumpkin puree, Greek yogurt, milk, melted coconut oil, and vanilla, mixing until all combined.
  • Make the batter. Add the dry parts to the moist parts and mix with a spatula until merely combined, being cautious to not over-mix the batter. That’s when you can fold in any mix-ins you need akin to chocolate chips or chopped nuts. Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups, making certain to fill each cup almost all the way in which by which full.
  • BAKE! Bake the muffins throughout the oven at 350 ranges F for 18 to 22 minutes (mine acquired right here out good at 20 minutes), or until a toothpick inserted comes out clear. Let the muffins cool throughout the pan for about 5 minutes sooner than transferring them to a wire rack.

Prepping and Storage

To Retailer: You’ll protect these muffins saved in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for as a lot as a day, nonetheless make sure that to refrigerate after that to take care of them longer. These muffins will final so long as per week throughout the fridge in a sealed container.

To Freeze: These muffins freeze reasonably properly too! You’ll each wrap the muffins individually in plastic wrap or retailer all of them collectively in freezer-safe baggage. When in a position to eat, merely pop them throughout the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will protect throughout the freezer for as a lot as 3 months!

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Additional Pumpkin Recipes You’ll Love

Additional Muffin Recipes You’ll Love

  • Prep Time: 10 minutes
  • Prepare dinner dinner Time: 20 minutes
  • Complete Time: half-hour

Elements

  • 1 3/4 cups full wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoons salt
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/2 cup plain Greek yogurt
  • 1 cup 100% pure pumpkin (not pumpkin pie filling)
  • 1/3 cup almond milk (or milk of different)
  • 3 tablespoons coconut oil, melted and cooled
  • 1 1/2 teaspoons vanilla

Instructions

  1. Preheat oven to 350 ranges F.
  2. In a small bowl, whisk collectively flour, baking soda, pumpkin pie spice and salt; put apart.
  3. In a separate bowl, whisk collectively eggs, maple syrup, Greek yogurt, pumpkin, milk, coconut oil, and vanilla until all combined. Add moist parts into flour mixture and mix with a spatula until merely combined, being cautious to not over-mix.
  4. Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or it’s best to use liners) making certain to fill each cup almost all the way in which by which full.
  5. Bake the muffins throughout the oven for 18 to 22 minutes, or until a toothpick inserted comes out clear, then let the muffins cool throughout the pan for 5 minutes sooner than transferring them to a wire rack.

Eating regimen Particulars:

  • Serving Dimension: 1 muffin
  • Power: 155
  • Sugars: 9.9 g
  • Sodium: 173.2 mg
  • Fats: 4.6 g
  • Saturated Fats: 3.2 g
  • Carbohydrates: 24 g
  • Fibers: 3.1 g
  • Proteins: 4 g

* Please bear in mind that every one vitamin information are merely estimates. Values ​​will differ amongst producers, so we encourage you to calculate these by your self for a lot of right outcomes.

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

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