Foodie Friday: Whole Wheat Pumpkin Muffins

Happy Halloween Friday!! I’m linking up again this week with Annemarie from The Fit Foodie Mama, Cassandra from Powered by Bling, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Montana from Pretty Lil Mudder to bring you healthy recipes. This week’s theme is “Healthy Halloween Treats”. Please be sure to check out their recipes and feel free to add yours as well. I’d love to read about your favorite healthy Halloween treats!

My body doesn’t handle sugar very well so I don’t do much baking. When I do bake, I love to use white whole wheat flour – all of the great benefits from whole wheat flour with a lighter taste and texture. If you are in the same boat and need a low-sugar recipe, I’ve got just the one for you – whole wheat pumpkin muffins! I found a whole wheat pumpkin muffin recipe from All Recipes and made a few changes:

Whole Wheat Pumpkin Muffins (Adapted from All Recipes)

1/2 cup raisins
1 1/2 cups white whole wheat flour
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup canned pumpkin puree
2 eggs
1/2 cup honey
1/2 cup vegetable oil (can substitute up to 1/4 cup with unsweetened applesauce)

1. Preheat oven to 350 degrees F.
2. Prepare 12 cup muffin tin with paper liners.
3. Place raisins in a cup and add hot water until raisins are covered. Let stand for a few minutes until raisins are plump.
4. Combine flour, spices, baking powder and baking soda in a large bowl. Make a well in the center and add eggs, pumpkin, oil (and/or applesauce), and honey. Mix just until dry ingredients are absorbed.
5. Drain excess water from raisins and fold raisins into the batter.
6. Spoon batter into muffin cups until the cups are about 2/3 full.
7. Bake for 18 minutes or until a toothpick comes out clean. If you have a cooling rack, place muffins on a cooling rack to cool.

Note: My recipes are low sugar out of necessity. If you do not have sugar issues and need a sweeter muffin, you can add up to 1/2 c brown sugar to this recipe.

I love eating these muffins warm with a little bit of peanut butter spread over the muffin. I’m a serious peanut butter lover though so if you don’t like peanut butter, you could try spreading a little bit of butter on the warm muffin. πŸ™‚

Also, we LOVE hearing from you. If you’d like to follow any members of our link-up, here are the details:

Annmarie: blog, facebook, twitter, instagram, pinterest, bloglovin’
Cassandra: blog, facebook, twitter, instagram, pinterest, bloglovin’
Emily: blog, twitter, instagram, pinterest, bloglovin’
Esther: blog, facebook, twitter, instagram, pinterest, bloglovin’
Farrah: blog, instagram, pinterest, twitter, bloglovin’
Montana: blog, facebook, twitter, instagram, pinterest, bloglovin’

 Loading InLinkz ...
This entry was posted in Low in sugar, Recipes. Bookmark the permalink.

10 Responses to Foodie Friday: Whole Wheat Pumpkin Muffins

  1. Annmarie says:

    Yum for pumpkin muffins! Wish I had those for breakfast right now! πŸ˜€

  2. Esther says:

    Those looks amazing!!! I love pumpkin AND muffins!!!
    Thanks for sharing πŸ™‚

  3. I love pumpkin muffins and these look super easy and delish with the raisins

  4. Farrah says:

    Yum! I was gonna bake some sort of muffin tonight so I’d have breakfast for the next couple days, but my church ended up giving me a whole ton of food because they were afraid I was starving (I love em’ <3 ). These look super good (agreed on the peanut butter! :). I will likely make em' after I run out of my current food. :P!

  5. These sound so tasty. I almost splurged on a pumpkin muffin from Dunkin Donuts the other day but couldn’t justify the calories. This would be perfect! I could enjoy my muffin without the guilt.

Comments are closed.