Whole Wheat Pumpkin Oat Muffins Recipes

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
• Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
• Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

HEALTHY WHOLE WHEAT SPICED PUMPKIN MUFFINS

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.

WHOLE WHEAT PUMPKIN OAT MUFFINS

Steps:

• Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners.
• In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
• Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each.
• Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.

WHOLE WHEAT PUMPKIN-BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease or line muffin tins with paper liners.
• Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
• Using whisk or spoon, stir until well mixed.
• Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
• Gradually beat in flour mixture. Once mixtures are combined, stir in walnuts.
• Spoon into prepared pans or tins (fill cups until just about full).
• Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
• Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

WHOLE WHEAT PUMPKIN MUFFINS

Steps:

• mix dry ingredients, add the rest and mix on medium speed until well blended.
• Pour into greased muffin cups.
• bake at 400 degrees 17-19 minutes until slightly browned.