Healthy Pumpkin Muffins
These light and fluffy pumpkin muffins are made with whole grains and warm fall spices like cinnamon and cloves.
Servings 24
Calories 114kcal
Ingredients
- 2 cups whole wheat pastry flour
- ¾ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 cup pure pumpkin
- 1 cup plain yogurt
- 2 large eggs
- ½ cup coconut oil melted
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 350 degrees and spray two muffin pans with cooking spray or line with muffin tins.
- In a stand mixer, gently mix together dry ingredients: flour through cloves.
- With the stand mixer beating on low speed, carefully add in all of the wet ingredients, working one at a time, starting with the pure pumpkin. Once all ingredients have been added, beat for 20 seconds to incorporate, carefully scraping down the sides of the bowl as needed (with mixer turned off when needed.)
- Using a large cookie scoop, carefully scoop batter into muffin pans. You should have enough to fill two dozen. Bake until a toothpick comes out clean, about 25-30 minutes. Let cool slightly before removing from muffin pan to cool completely.
Nutrition
Serving: 1muffin | Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 108mg | Potassium: 129mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1620IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 0.6mg