Healthy Pumpkin Muffins
Homemade Pumpkin Muffins are easy to make and taste delicious! They take about 10 minutes of prep and 20 minutes to bake and you have a delicious snack! These muffins are also great for breakfast, brunch, or bring to a Holiday pot-luck!
Servings 12 muffins
- 1 cup whole wheat flour see note 1
- 1 cup all-purpose flour see note 1
- 1/2 cup sugar * I used Diamond sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg see note 2
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground ginger
Pumpkin Wet Ingredients
- 1 cup pumpkin puree
- 1 large egg
- 1/2 cup fat-free Greek yogurt
- 1 Tablespoon water
- 2 Tablespoons canola oil
Preheat oven to 375 degrees. Line a 12 count muffin tin with cupcake liners. Set aside.
In a medium bowl, sift together the whole wheat flour, white flour, and sugar.
Mix into the flour mixture the baking soda, baking powder, salt, ground allspice, ground cloves, and ground ginger. Set aside.
In another bowl, combine pumpkin puree, egg, Greek yogurt, water, canola oil.
Fold the pumpkin mixture into the dry ingredients. Mix until smooth.
Divide the pumpkin evenly into the 12 muffin cups. Bake for 20 minutes. A toothpick should come out clean from center of muffin. Let muffins cool a bit before serving.
Note 1: I use a mix of whole wheat and all-purpose flour. You can use all of either flour for similar results. I prefer a combo of the flour.
Note 2: I love freshly grated nutmeg. You can use ground nutmeg, just use a pinch more as the flavor is not as strong as freshly grated nutmeg.
Serving: 1muffin | Calories: 146kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 15mg | Sodium: 153mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3200IU | Vitamin C: 0.8mg | Calcium: 21mg | Iron: 1.2mg