Whole Wheat Pumpkin Muffins Recipes

This is a tasty, healthy treat with coffee for breakfast!

These have a great flavor, the perfect amount of sweetness, and a nice, soft texture (be sure to use whole wheat PASTRY flour, not regular whole wheat!). Nutritious, too!

A nutritious muffin especially full of Vitamin A.

A healthier muffin. You can make cream cheese frosting for these with half a package of 1/3 fat or fat free cream cheese and 1/4 cup of powdered sugar.

If you don't use stevia (Truvia), you can sub about 1/3 cup brown sugar in the muffins, but don't forget to add the extra calories.

These make a larger muffin with puffy tops!

So moist.

Delicious muffins that taste just like pumpkin pie!

https://cookieandkate.com/2014/healthy-map
le-pumpkin-muffins/

When you're craving something sweet, pop one of these little healthy treats

Quick, healthy muffin

By using applesauce instead of oil and whole wheat flour instead of enriched, these are a healthier version of a favorite muffin.

Makes 18 muffins

These freeze beautifully, so I keep them on hand for quick breakfasts.

These are so full of fiber and healthy that you can't get much better than this.

Adapted from a Mark Bittman Recipe - a whole can of pumpkin replaces the 1/2 c of butter the recipe orginally calls for.

Full of Fibre Whole Wheat muffins

These muffins are very pumpkin-y! Dense like a quick bread, moist, and a satisfying snack with good-for-you ingredients.

All natural ingredients are used to create these moist concoctions of fall flavor! It's a great way to use leftover Greek Yogurt. Don't even ask how good they are with cream cheese frosting...yikes.

These are great for breakfast or break, and they won't break the diet bank like the commercial kind.
Serve with light or fat-free cream cheese or an apricot all-fruit spread.

From "Keep Your Diet Real" Blog

A healthier muffin. You can make cream cheese frosting for these with half a package of 1/3 fat or fat free cream cheese and 1/4 cup of powdered sugar.