Full Wheat Pumpkin Muffins – Eat Your self Skinny

5 min read

These Full Wheat Pumpkin Muffins are moist, fluffy, and made extra wholesome with full wheat flour, Greek yogurt, and 0 butter or refined sugar. Loaded with delicious pumpkin style and warmth spices for the right fall muffin!

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Is it even fall should you occur to don’t make delicious pumpkin muffins on repeat?? These muffins are fully fluffy, loaded with loads warmth pumpkin flavour, and make the right cozy cope with on your family members this weekend. The proper half about these full wheat pumpkin muffins are merely made in merely half-hour and made extra wholesome with full wheat flour, Greek yogurt and 0 butter or refined sugar!

Why You’ll Love these Muffins

  • Pumpkin, maple syrup, vanilla and warmth spices make this the right fall cope with!
  • Made with 100% full grains, Greek yogurt and 0 butter or refined sugar.
  • Merely customizable with pleasing mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or modern berries.
  • Can merely make this into pumpkin bread or bite-sized, poppable mini muffins for tiny arms.
  • Freezer-friendly so have the benefit of these all season prolonged!

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Parts You’ll Need

  • Full wheat pastry flour – I actually like baking with full wheat pastry flour as a result of it has all the dietary benefits of full grain flour whereas making these muffins delicate and fluffy. I extraordinarily advocate using this, however when you don’t have any available you need to use white full wheat flour or frequent all-purpose flour
  • Baking soda – acts as a leavening agent to help these muffins rise
  • Pumpkin puree – I used canned pumpkin purée for this, merely make sure you use 100% pure pumpkin and by no means pumpkin pie filling as that is loaded with tons of sugar
  • Eggs – gives protein and provides these muffins their development and prime
  • Maple syrup – sweetens the muffins with out using any refined sugar, nonetheless you’ll be able to moreover use honey and even frequent sugar
  • Coconut oil – for additional moisture and fluffiness! Be pleased to sub with one different form of oil should you occur to favor and even butter
  • Greek yogurt – this helps to chop again the amount of oil now we have to make use of and helps keep the muffins moist. You’d moreover use applesauce or mashed banana as properly
  • Milk – I used almond milk, nonetheless any form of milk will work on this recipe
  • Warmth flavors – a delicious combination of pumpkin pie spice and vanilla extract

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Recommendations on easy methods to Make Pumpkin Muffins

  • Mix elements. In an enormous bowl, whisk collectively your entire wheat pastry flour, baking soda, pumpkin pie spice and salt, then put apart. In a medium bowl, stir collectively the eggs, maple syrup, pumpkin puree, Greek yogurt, milk, melted coconut oil, and vanilla, mixing until all combined.
  • Make the batter. Add the dry elements to the moist elements and mix with a spatula until merely combined, being cautious to not over-mix the batter. That’s whenever you probably can fold in any mix-ins you need just like chocolate chips or chopped nuts. Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups, making certain to fill each cup nearly all the easiest way full.
  • BAKE! Bake the muffins inside the oven at 350 ranges F for 18 to 22 minutes (mine bought right here out good at 20 minutes), or until a toothpick inserted comes out clear. Let the muffins cool inside the pan for about 5 minutes sooner than transferring them to a wire rack.

Prepping and Storage

To Retailer: You probably can keep these muffins saved in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for as a lot as a day, nonetheless make sure to refrigerate after that to take care of them longer. These muffins will final so long as per week inside the fridge in a sealed container.

To Freeze: These muffins freeze very effectively too! You probably can each wrap the muffins individually in plastic wrap or retailer all of them collectively in freezer-safe baggage. When in a position to eat, merely pop them inside the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will keep inside the freezer for as a lot as 3 months!

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Further Pumpkin Recipes You’ll Love

Further Muffin Recipes You’ll Love

  • Prep Time: 10 minutes
  • Put together dinner Time: 20 minutes
  • Full Time: half-hour

Parts

  • 1 3/4 cups full wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoons salt
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/2 cup plain Greek yogurt
  • 1 cup 100% pure pumpkin (not pumpkin pie filling)
  • 1/3 cup almond milk (or milk of choice)
  • 3 tablespoons coconut oil, melted and cooled
  • 1 1/2 teaspoons vanilla

Instructions

  1. Preheat oven to 350 ranges F.
  2. In a small bowl, whisk collectively flour, baking soda, pumpkin pie spice and salt; put apart.
  3. In a separate bowl, whisk collectively eggs, maple syrup, Greek yogurt, pumpkin, milk, coconut oil, and vanilla until all combined. Add moist elements into flour mixture and mix with a spatula until merely combined, being cautious to not over-mix.
  4. Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you need to make the most of liners) making certain to fill each cup nearly all the easiest way full.
  5. Bake the muffins inside the oven for 18 to 22 minutes, or until a toothpick inserted comes out clear, then let the muffins cool inside the pan for 5 minutes sooner than transferring them to a wire rack.

Vitamin Data:

  • Serving Measurement: 1 muffin
  • Vitality: 155
  • Sugars: 9.9 g
  • Sodium: 173.2 mg
  • Fats: 4.6 g
  • Saturated Fats: 3.2 g
  • Carbohydrates: 24 g
  • Fibers: 3.1 g
  • Proteins: 4 g

* Please observe that each one vitamin data are merely estimates. Values ​​will vary amongst producers, so we encourage you to calculate these by your self for a lot of appropriate outcomes.

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

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