Whole Wheat Pumpkin Cranberry Muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 141.7
  • Total Fat: 2.1 g
  • Cholesterol: 0.4 mg
  • Sodium: 81.9 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.3 g

View full nutritional breakdown of Whole Wheat Pumpkin Cranberry Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


Adapted from Eat Yourself Skinny's Whole Wheat Pumpkin Muffins Adapted from Eat Yourself Skinny's Whole Wheat Pumpkin Muffins
Number of Servings: 12


    1 cup whole-wheat flour
    1/2 cup all-purpose flour
    1 tsp. baking powder
    1/4 tsp. baking soda
    2 tsp. pumpkin pie spice
    1/2 tsp. cinnamon
    1/4 cup + 2 Tbsp unsweetened applesauce
    1 cup pumpkin puree
    1/2 cup plain non-fat Greek yogurt
    1 egg white
    1/2 cup white sugar + 1 Tbsp for topping
    1/4 cup chopped walnuts
    3/4 cup craisins


Preheat oven to 350 degrees F. 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). Fold in craisins and walnuts.

Fill your muffin tin almost to the top with the pumpkin mixture. Sprinkle with reserved sugar. 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!

Serving Size: 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user SSHIVY.

Rate This Recipe