Whole Grain Pumpkin Spice Muffins Recipes

HEALTHY WHOLE WHEAT SPICED PUMPKIN MUFFINS

Healthy Whole Wheat Spiced Pumpkin Muffins image

Moist, tender pumpkin muffins that will infuse your kitchen with the scent of fall and satisfy your craving for a sweet treat, without the added fat.

Provided by Steflb

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 20

Ingredients

½ cup dried cranberries
1 ½ cups whole wheat flour
½ cup turbinado (raw) sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
4 egg whites
1 cup canned pumpkin puree
½ cup unsweetened applesauce
½ cup honey
1 tablespoon molasses
1 teaspoon vanilla extract
2 tablespoons dried cranberries
1 tablespoon turbinado (raw) sugar
⅛ teaspoon pumpkin pie spice, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.
Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.
Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 41.3 g, Fat 0.4 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 253.4 mg, Sugar 27.3 g

WHOLE GRAIN PUMPKIN SPICE MUFFINS

Whole Grain Pumpkin Spice Muffins image

Mm, we can't get enough of these at our house. It is not a superduper sweet muffin, but a muffin where the flavors of the ingredients come out. And it is just sweet enough to fulfill that certain longing for something sweet. Yet is is pretty low sugar and packed with healthy ingredients. Of course you can omit the raisins or the walnuts, but I think they're perfect as-is. :) My own recipe. I love to tinker with muffin recipes. These have a beautiful crown and a gorgeous color. And of course they make the house smell heavenly when they're baking.

Provided by Jujubegirl

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

Ingredients

1 cup quick-cooking oats
1 cup skim milk (can use buttermilk or any other milk you like)
1 cup whole wheat flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon ginger
2 eggs
1/3 cup brown sugar (lightly packed)
1 cup canned pumpkin
1/3 cup raisins
1/2 cup walnuts (pulsed in the food processor until fine)

Steps:

1. Mix all ingredients, pour into one 12-cup muffin pan. Bake at 400 degrees for 15-20 minutes or until done.

Nutrition Facts : Calories 155.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 31.4, Sodium 218.4, Carbohydrate 24.8, Fiber 3, Sugar 9.3, Protein 5.2

PUMPKIN WHOLE GRAIN MUFFINS

Pumpkin Whole Grain Muffins image

Make and share this Pumpkin Whole Grain Muffins recipe from Food.com.

Provided by whipperton

Categories Breads

Time 30m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 17

Ingredients

1 cup fresh applesauce
3/4 cup canned solid-pack pumpkin
1/4 cup non-fat Greek yogurt
1 large egg, plus one egg white
2 tablespoons unsulphured molasses
1 teaspoon vanilla
3/4 cup agave nectar (or honey)
1 1/4 cups whole wheat flour
3/4 cup whole oats
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup finely chopped walnuts (or pecans, about 3 ounces)

Steps:

Preheat oven to 400°F and grease 18 1/2-cup muffin cups.
In a bowl whisk together applesauce, pumpkin, greek yogurt, eggs, molasses, honey (or agave) and vanilla.
Into a large bowl sift together flour and oats, baking powder, spices, salt, and baking soda.
Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined.
Stir in nuts and divide batter among cups.
Bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.
Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.

Nutrition Facts : Calories 111.7, Fat 4.2, SaturatedFat 0.5, Cholesterol 10.3, Sodium 146.2, Carbohydrate 16.6, Fiber 2.5, Sugar 1.8, Protein 3.4

GLAZED PUMPKIN SPICE MUFFINS

Glazed Pumpkin Spice Muffins image

Either during the holidays or when you just want something sweet to go for breakfast or with your coffee, try these amazing glazed pumpkin spice muffins!

Provided by BGTP CookandBake

Categories Pumpkin Muffins

Time 1h10m

Yield 15

Number Of Ingredients 20

Ingredients

nonstick cooking spray
1 ½ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pumpkin pie spice
1 cup pumpkin puree
¾ cup white sugar
¾ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup powdered sugar
2 tablespoons half-and-half
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 25.7 g, Cholesterol 25.5 mg, Fat 12 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 227.7 mg, Sugar 14.8 g

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