Whole Grain Pumpkin Muffins
Try this Whole Grain Pumpkin Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 4 eggs
- 1/2 tsp salt
- 1 cup maple syrup
- 1/4 cup pecans chopped
- 1/4 tsp cinnamon
- 1 15 oz can pumpkin puree
- 1/3 upcoconut sugar
- 3 cups whole-wheat flour + 1/3 cup and 2 tbs whole wheat
- 3 tsp pumpkin pie spice + 1/4 tsp for topping
- 1 cup low-fat plain yogurt (i used stonyfield)
- 1 1/4 cup honey
- Carbohydrate 10.6827391094915 g
- Cholesterol 0.816666666666667 mg
- Fat 1.00391548681044 g
- Fiber 0.141405559851307 g
- Protein 0.807626458455096 g
- Saturated Fat 0.1833666320053 g
- Serving Size 1 1 muffin (34g)
- Sodium 22.095819445279 mg
- Sugar 10.5413335496402 g
- Trans Fat 0.0476671111435052 g
- Calories 52 calories
Heat oven to 350. Line 24 muffin cups with paper liners.MUFFINS: Into the bowl of a stand mixer, combine flour, 3 tsp pumpkin pie spice and salt. Mix. Use fingers to dig a well in the center. Into the hole, add pumpkin, eggs, yogurt, maple syrup and honey. Mix until well combined.TOPPING: In a small bowl, combine coconut sugar, ¼ tsp pumpkin pie spice, â…“ cup + 2 TBS of whole wheat flour, pecans and ¼ tsp cinnamon.Use an ice cream scoop to fill each muffin tin ¾ of the way full. Divide topping evenly between all 24 muffins. Bake for 15-18 minutes until an inserted toothpick comes out clean.
