Healthy Whole Wheat Spiced Pumpkin Muffins

4.5
(2)

Moist, tender pumpkin muffins that will infuse your kitchen with the scent of fall and satisfy your craving for a sweet treat, without the added fat.

2
2
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
12
Yield:
12 muffins

Ingredients

  • ½ cup dried cranberries

  • 1 ½ cups whole wheat flour

  • ½ cup turbinado (raw) sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • ¾ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • teaspoon ground cloves

  • 4 egg whites

  • 1 cup canned pumpkin puree

  • ½ cup unsweetened applesauce

  • ½ cup honey

  • 1 tablespoon molasses

  • 1 teaspoon vanilla extract

Topping:

  • 2 tablespoons dried cranberries

  • 1 tablespoon turbinado (raw) sugar

  • teaspoon pumpkin pie spice, or as needed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

  2. Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.

  3. Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.

  4. Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.

  5. Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.

  6. Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.

  7. Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

Cook's Note:

When testing doneness with a toothpick, muffins are to be moist, so they should not be completely dry inside.

Nutrition Facts (per serving)

172 Calories
0g Fat
41g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 172
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Sodium 253mg 11%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 11%
Total Sugars 27g
Protein 4g
Vitamin C 1mg 6%
Calcium 44mg 3%
Iron 1mg 7%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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