Healthy Pumpkin Muffins

Your family will love these!

Whole wheat pumpkin muffins

Guilt-free treats for the holiday season

These healthy pumpkin muffins are a favorite in my house. We make them often and feel no guilt about indulging in the deliciousness they offer.

While on the healthier side, you will never know. These treats are packed with flavor and seem a bit decadent!

Made with whole wheat flour, apple sauce, and seasonal warm spices, these will make your home smell yummy while fulfilling the need to snack.

Grab your can opener and measuring cups…its time to get started!

Pumpkin Muffins

1 c. whole-wheat or all-purpose flour
1 t. pumpkin pie spice
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 c. packed light brown sugar
1/2 c. vegetable oil or substitute apple sauce
1 – 15 oz. can pure pumpkin
2 large eggs, slightly beaten
1 c. low-fat granola cereal, crumbled

Preheat oven to 350 degrees F. Paper line or grease mini muffin pans.Combine flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl. Beat sugar and oil in a medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter. Bake for 15 – 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags. Makes 20 servings. 3 muffins each.

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