It’s a great day!
Because Fall is finally here!
Fall is by far my favorite season. The changing leaves, cooler weather, holidays, and pumpkin-flavored treats are just a few of my favorite things that come along with the season.
I had today off, so I decided to celebrate the first full day of Fall by whipping up a festive recipe — Whole Wheat Pumpkin Muffins.
I’ve made healthyish pumpkin muffins before, but they’ve never turned out quite right. I think I always try to get a little too creative with things like whey protein powder, agave, flax and all those other ingredients that just scream “healthy.” Well, today I kept things simple. And I’m excited to bring a rather tasty recipe for pumpkin muffins to the table.
I followed this recipe loosely that I found while looking for muffin inspiration.
Whole Wheat Pumpkin Muffins:
- 1 1/2 cup whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 egg whites
- 1/2 cup honey
- 1/3 cup vegetable oil
- 1 cup canned pumpkin
- Preheat oven to 350 degrees, grease muffin tin.
- In a medium bowl, sift together flour, spices, baking soda, baking powder and salt.
- In the bowl of an electric mixer, combine eggs, honey and oil. Mix until well combined.
- Add flour mixture to wet ingredients slowly. Mix until just combined.
- Remove bowl from mixer stand, fold in canned pumpkin.
- Scoop even amounts of batter into prepared muffin tins.
- Bake in preheated oven for 18-19 minutes.
These muffins turned out great! They’re super dense and not overly sweet. I’d like to spread some peanut butter over one of them for a snack or dessert. I’d like to try adding some nuts or raisins to the recipe next time.
Also, if you do not have an electric mixer you can easily mix these muffins by hand.
Get ready for more pumpkin themed recipes to start popping up on the blog. It’s that time of year!