Whole Wheat Pumpkin Muffins


pumpkin muffins

Moist, fluffy whole-wheat pumpkin muffins. One of my favorite fall breakfasts.

Makes 12 muffins

Total time: 40 minutes
Prep: 10 minutes
Bake: 20 minutes
Cool: 10 minutes

2 cups whole-wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup plain low fat Voskos Greek yogurt
1 (15oz) can pure pumpkin puree
1 tablespoon olive oil
1 tablespoon sugar
1/4 teaspoon ground cinnamon

1. Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with paper liners and spray 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 topping, mix sugar with cinnamon. Spoon batter into muffin tin, filling each cup almost to top. Sprinkle with cinnamon sugar.

6. Bake 20 minutes, or until a wooden toothpick inserted in one of the muffins comes out clean. Cool in pan a few minutes, then on a wire rack.

Nutrition Per Muffin
Calories 145.4
Total Fat 2.7 g
Saturated Fat 0.6 g
Cholesterol 31.5 mg
Sodium 250.9 mg
Total Carbohydrate 27.5 g
Dietary Fiber 4.0 g
Sugars 10.9 g
Protein 5.3 g
Weight Watchers Points Plus: 4 points

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