Whole Wheat Pumpkin Yogurt Muffins Recipes

HEALTHY GREEK YOGURT PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
• Stir pumpkin, egg and yogurt into the dry mix.
• Fold in mini chocolate chips.
• Fill muffins tin wells coated with cooking spray about 2/3 full (about 1/4 cup of batter.) Tip: if using liners, give them a light spritz of cooking spray too.
• Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
• Allow muffins to cool for 5 minutes in the pan and then remove to a wire rack to cool further. Enjoy!

WHOLE WHEAT PUMPKIN-YOGURT MUFFINS

Steps:

• Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together flour, flaxseed meal, baking powder, baking soda, pumpkin pie spice and salt.
• In a large bowl, whisk together eggs, pumpkin, yogurt, brown sugar, molasses and oil.
• Stir flour mixture into pumpkin mixture just until combined.
• Spoon batter into muffin cups, filling each almost full.
• Sprinkle tops with pumpkin seeds and sesame seeds.
• Bake until tops are browned and a toothpick inserted into the center of each muffin comes out with just a few moist crumbs clinging to it, about 25 minutes.
• Cool in the pan for 10 minutes and serve, or transfer to a wire rack to cook completely and store in an airtight container up to 2 days.

PUMPKIN MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine oats, pumpkin, yogurt, stevia, whole wheat flour, brown sugar, water, egg whites, cinnamon, vinegar, vanilla extract, cloves, nutmeg, and salt in a food processor or blender. Blend until smooth, with only small pieces of oats left. Pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

WHOLE FOODS WHOLE WHEAT PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
• In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
• In a small bowl, combine egg, milk and butter and then stir in pumpkin.
• Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
• Spoon batter into prepared muffin cups, filling about 2/3 full.
• Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

PUMPKIN YOGURT RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Mix flour, baking powder, baking soda, and ginger together in a bowl.
• Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
• Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.

FRUITY WHOLE WHEAT YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, sugar, baking soda and baking powder.
• In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
• Stir mixtures together just until combined; batter will be very thick.
• Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
• Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
• This helps the leavening process.

WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
• Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
• Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

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.

PUMPKIN WHOLE GRAIN MUFFINS

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.