Healthy Whole Wheat Pumpkin Muffins
Recipe type: Breads
Prep time: 
Cook time: 
Total time: 
Serves: 18 muffins
 
A healthy spin on a classic pumpkin bread - these muffins make a delicious and healthy breakfast or snack!
Ingredients
  • 1 ½ cups whole-wheat flour (I used white whole-wheat flour)
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup oil (I used coconut oil)
  • ½ cup honey
  • 1 tablespoon molasses
  • ½ teaspoon vanilla
  • 1 cup pumpkin puree
Instructions
  1. Preheat oven to 350 degrees.
  2. Add muffin liners to muffin tin (or spray the muffin tin with non-stick cooking spray). This recipe makes about 18 muffins.
  3. In a large mixing bowl whisk together the dry ingredients.
  4. In the middle of the dry ingredients, make a well (hole) and add in the eggs, oil, honey, molasses and vanilla. Stir together until it is well mixed, but be sure to not over mix.
  5. Add in the pumpkin puree.
  6. Scoop batter into each muffin liner until it's about ⅔ full. Bake for about 18 - 22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Notes
You could also add ½ cup semi-sweet mini chocolate chips if you wanted to.
Recipe by Tone and Tighten at https://tone-and-tighten.com/healthy-whole-wheat-pumpkin-muffins.html