WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS
This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day-if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.
Provided by Julie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 37.7 g, Cholesterol 27.6 mg, Fat 7.7 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 273 mg, Sugar 21.4 g
WHOLE WHEAT PUMPKIN MUFFINS
I combined a recipe with my own to make pumpkin muffins, it has no added fat, refined flour and no added sugar. not too bad if you are watching those things.
Provided by audie
Categories Breads
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- mix dry ingredients, add the rest and mix on medium speed until well blended.
- Pour into greased muffin cups.
- bake at 400 degrees 17-19 minutes until slightly browned.
Nutrition Facts : Calories 102.9, Fat 2.1, SaturatedFat 0.9, Cholesterol 35.1, Sodium 166, Carbohydrate 18, Fiber 3.1, Sugar 1, Protein 4.5
WHOLE WHEAT-BLUEBERRY MUFFINS
Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
- In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
- Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 11 g, TransFat 0 g
PUMPKIN WHEAT HONEY MUFFINS
The goodness of whole wheat flour and pumpkin sweetened with honey. Plump raisins and chopped walnuts add to the wholesome goodness of these muffins. Good for breakfast, brunch or snack!
Provided by Colleen Moir
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
- In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
- Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 35.9 g, Cholesterol 31 mg, Fat 13 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 224.3 mg, Sugar 22.3 g
FRUITY WHOLE WHEAT YOGURT MUFFINS
These are very moist muffins. You can match the type of yogurt to the type of fruit you are using if you want to improve the flavour.
Provided by Manuela
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 12 muffin cups or line with paper muffin liners.
- Stir together flour, sugar, baking soda and baking powder.
- In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
- Stir mixtures together just until combined; batter will be very thick.
- Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
- Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
- This helps the leavening process.
More about "whole wheat pumpkin yogurt muffins recipes"
HEALTHY GREEK YOGURT PUMPKIN MUFFINS - BEAT BAKE EAT
From beatbakeeat.com
4.7/5 (19)Total Time 30 minsCategory Breakfast, SnackCalories 184 per serving
- In another large bowl whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
WHOLE WHEAT PUMPKIN MUFFINS - EAT YOURSELF SKINNY
From eatyourselfskinny.com
5/5 (3)Total Time 30 minsEstimated Reading Time 5 minsCalories 155 per serving
- In a medium bowl, whisk together flours, baking powder, baking soda, pumpkin spice and cinnamon and set aside.
- In a large bowl using your stand mixer, combine applesauce, pumpkin puree, yogurt, egg and sugar. Add in dry ingredients and mix until just combined (don’t over mix).
- Fill your muffin tin almost to the top with the pumpkin mixture. Sprinkle with reserved sugar, walnuts and rolled oats, if desired.
HEALTHY PUMPKIN MUFFINS WITH YOGURT - MY SEQUINED LIFE
From mysequinedlife.com
4.8/5 (10)Total Time 34 minsCategory BreakfastCalories 196 per serving
- In a large mixing bowl, add flour, pumpkin pie spice, baking powder, salt, and baking soda. Whisk to combine evenly.
- In a separate mixing bowl, add pumpkin puree, maple syrup, Greek yogurt, oil, eggs, and vanilla extract and mix until smooth and combined. You can use a hand mixer if you like, but I usually just use a whisk and mix by hand.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Some lumps in the batter are okay. Fold/gently stir in the chia seeds, taking care not to over-mix.
HEALTHY GREEK YOGURT PUMPKIN MUFFINS - THE DINNER-MOM
From dinner-mom.com
4.5/5 (4)Calories 164 per servingCategory Breakfast, Snack
PUMPKIN SPICE YOGURT MUFFINS (HIGH IN PROTEIN) - KROLL'S …
From krollskorner.com
HEALTHY PUMPKIN MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
HEALTHY PUMPKIN MUFFINS - JOYFOODSUNSHINE
From joyfoodsunshine.com
HEALTHY PUMPKIN BANANA MUFFINS - FOX AND BRIAR
From foxandbriar.com
HEALTHY PUMPKIN MUFFINS WITH OATMEAL – WELLPLATED.COM
From wellplated.com
HEALTHY WHOLE WHEAT PUMPKIN OATMEAL MUFFINS
From pipingpotcurry.com
WHOLE WHEAT HONEY BLUEBERRY OAT MUFFINS WITH GREEK YOGURT
From thenessykitchen.com
WHOLE WHEAT PUMPKIN MUFFINS - PEANUT BUTTER FINGERS
From pbfingers.com
PUMPKIN CRANBERRY MUFFINS RECIPE: HOW TO MAKE IT
From bestrecipes.net-freaks.com
WHOLE WHEAT PUMPKIN BANANA WALNUT MUFFINS
From sweetenedwithamber.wordpress.com
WHOLE WHEAT PUMPKIN CHOCOLATE CHIP MUFFINS
From ambitiouskitchen.com
MULTIGRAIN PUMPKIN YOGURT MUFFINS - MOTHER WOULD KNOW
From motherwouldknow.com
WHOLE WHEAT PUMPKIN MUFFINS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
WHOLE WHEAT PUMPKIN BREAD - BETTER HOMES & GARDENS
From bhg.com
PUMPKIN BRAN MUFFINS - RECIPE DETAILS
From fatsecret.com
WHOLE WHEAT QUICK BREAD--NO YEAST - STUFFEDATTHEGILLS.CA
From stuffedatthegills.ca
WHOLE WHEAT PUMPKIN MUFFINS — BLESS THIS MESS
From blessthismessplease.com
You'll also love