100% Whole Wheat Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 can (15 ounces) pure pumpkin1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground cloves1/8 teaspoon pumpkin pie spice3/4 cup dark brown sugar1/2 cup neutral-tasting oil (I used canola)2 large eggs, lightly beaten1 cup whole wheat flour2 tablespoons cornstarch2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt
Preheat oven to 425 degrees. Line a muffin tray with liners.
In a skillet, heat the pumpkin and spices over medium heat for about 3 minutes, stirring occasionally. Transfer to a bowl and add brown sugar, whisking to combine. Add the oil, then slowly add the eggs.
In a medium bowl, whisk the remaining ingredients (dry ingredients). Whisk in the pumpkin mixture, just until combined.
Portion out the batter into the muffin cups, about 2 tablespoons each. Bake for 15 to 18 minutes, until golden and an inserted toothpick comes out clean. Let the muffins cool in the pan for a few minutes, then finish cooling them on a rack. Store in an airtight container.
Serving Size: Makes 12 Regular Sized Muffins or 24 Mini's
In a skillet, heat the pumpkin and spices over medium heat for about 3 minutes, stirring occasionally. Transfer to a bowl and add brown sugar, whisking to combine. Add the oil, then slowly add the eggs.
In a medium bowl, whisk the remaining ingredients (dry ingredients). Whisk in the pumpkin mixture, just until combined.
Portion out the batter into the muffin cups, about 2 tablespoons each. Bake for 15 to 18 minutes, until golden and an inserted toothpick comes out clean. Let the muffins cool in the pan for a few minutes, then finish cooling them on a rack. Store in an airtight container.
Serving Size: Makes 12 Regular Sized Muffins or 24 Mini's
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 10.2 g
- Cholesterol: 31.0 mg
- Sodium: 224.0 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 2.6 g
- Protein: 2.9 g
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