Thursday, February 20, 2014

Super Soft Whole Wheat Pumpkin Muffins

These days cooking seems to be a thing of the past or at least not trying any new recipes. This past weekend I was able to take a few minutes to whip up these whole wheat muffins for breakfast/snacks for the week. I added a Tablespoon of chia seeds for extra protein, fiber and omega 3s. They are very moist and not a strong pumpkin flavor so are perfect all year round.

Super Soft Whole Wheat Pumpkin Muffins
Yields: 12 muffins


1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. allspice)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup canned pumpkin puree
2/3 cup unsweetened applesauce (two 4-oz. cups)
1/2 cup vegetable oil
1/3 cup chopped pecans or walnuts


Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray lightly with nonstick cooking spray.
In a large bowl, stir together whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center and add eggs, pumpkin, applesauce and oil. Mix just until the dry ingredients are absorbed. Fill muffin cups to the top with batter. Sprinkle with chopped pecans or walnuts.*
Bake for 20-22 minutes, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
You can also add the chopped nuts into the batter after mixing all other ingredients, instead of sprinkling on top.
Calories: 184 | Fat: 10g | Carbs: 20g | Protein: 3g | Sugar: 7g

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