Whole Wheat Pumpkin Spice Muffins

5 Nov

Halloween may be over, but pumpkin season sure isn’t. We’ve got at least another month for pumpkin, so I’ve got two more recipes to share with you. First, these muffins. They’re pretty healthy, not too sweet. They make a great on-the-go breakfast. But if you want them to be cupcakes, just add a little sugar and a delicious cream cheese frosting on top. Or if you want to hit a nice sweet spot in the middle, sprinkle a little cinnamon-sugar on top just before or after baking.

Whole Wheat Pumpkin Muffin

Also — side note — these will make your home smell AMAZING as they bake.

A few notes on the ingredients before we get started…

1) I used a mix of whole wheat and white flour, but really only because I ran out of whole wheat. You can use all whole, all white, or some combination. Whole wheat flour will yield a denser but healthier muffin. Regular white flour will give you a fluffy texture but has really no health value at all.

2) The original recipe called for pumpkin puree, and I accidentally bought pumpkin pie filling. I thought it was better though because it added a little bit of sugar to a not-so-sweet muffin. To each her own though.

Whoa, muffin! Put some clothes on!

Alright, RECIPE TIME:

Whole Wheat Pumpkin Spice Muffins, adapted from Cookin Canuck

1 cup whole wheat flour
1/2 cup flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 cup canned pumpkin pie filling
1/2 cup plain fat-free Greek yogurt
3/4 cup (packed) brown sugar
2 tbsp canola oil
1 large egg

Preheat the oven to 375 degrees F. Place liners in a muffin tin and set aside.

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, and salt.

In a large bowl, combine pumpkin, yogurt, brown sugar, canola oil, and egg. Mix on medium speed until well combined. Add the dry ingredients to the pumpkin mixture and beat on low speed until just combined.

Spoon the muffin batter into the prepared muffin cups. If desired, sprinkle cinnamon sugar over the batter. Bake about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from the pan and cool.

Two-and-a-half-bite muffin
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9 Responses to “Whole Wheat Pumpkin Spice Muffins”

  1. Life's a Bowl November 5, 2012 at 10:49 am #

    Those look delicious! Love the addition of Greek yogurt :) Thanks for the link!

    • Alyson November 5, 2012 at 11:03 am #

      Thanks! I love Greek yogurt too. Between that and the whole wheat, I feel a little better when “I’ll just have one muffin” turns into three. :)

      PS I love your ’23 While 23′ – what a great idea!

      • Life's a Bowl November 5, 2012 at 11:40 am #

        Haha, I totally am guilty of that thinking too ;)

  2. Sarahndipities November 13, 2012 at 11:49 am #

    Hi! I featured your post at my Make Something Monday Link Party! Thanks for joining in! I’d hope you can join again this week!

    ~ Sarah
    http://sarahndipities.indiemade.com/blog/make-something-monday-link-party-63

    • Alyson November 13, 2012 at 1:50 pm #

      Thanks so much, that’s awesome! I’ll click over right now and join the party with my new post.

  3. Ashley Fogle November 15, 2012 at 11:05 am #

    Greetings from CA! Just wanted to say thanks for the recipe. My kids *devoured* these. Total success!

    • Alyson November 15, 2012 at 11:19 am #

      Hello Ashley! I’m glad they liked them! I hope you and your boys are doing well on the other coast.

Trackbacks/Pingbacks

  1. Pumpkin Brownies « Wine & Plum - November 12, 2012

    […] the Pumpkin Spice Cake and the Whole Wheat Pumpkin Muffins, here’s my last pumpkin recipe to share with you: Pumpkin Brownies! I’m not sure what […]

  2. Heavenly Pumpkin Muffins with Cream Cheese Frosting « Yummy Kids Food - November 28, 2012

    […] Whole Wheat Pumpkin Spice Muffins (wineandplum.com) […]

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