Whole Wheat Pumpkin Muffins

pumpkin muffins

Tender, fluffy, very flavorful whole-wheat pumpkin muffins. One of my favorite fall breakfasts!

Whole Wheat Pumpkin Muffins
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast
Yield: 12 muffins
  • Nonstick cooking spray
  • 2 cups whole-wheat flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup plain low fat Greek yogurt
  • 1 (15 oz) can pure pumpkin puree
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray the liners with nonstick spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
  3. In another bowl, whisk together the eggs and yogurt. Add the pumpkin puree and the oil, whisking to combine.
  4. Add the liquid ingredients to the dry ingredients and mix just until incorporated. Batter will be thick and spongy.
  5. To prepare the topping, mix the sugar with the cinnamon.
  6. Spoon the batter into the prepared muffin cups, filling each cup almost to the top. Sprinkle with the cinnamon sugar.
  7. Bake 20 minutes, or until a wooden toothpick inserted in center of one of the muffins comes out clean.
  8. Cool in pan on a wire rack for 5 minutes, then cool directly on the wire rack 15 more minutes before enjoying.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 145; Fat: 3g; Carbohydrates: 27g; Sugar: 11g; Sodium: 250mg; Fiber: 4g; Protein: 5g

Whole Wheat Pumpkin Muffins

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