Whole Wheat Pumpkin Muffins

With my wedding coming up in just 7 short months (!), I’ve really been trying to focus on what I’m eating to shed a few extra pounds before the big day. However, I have a huge sweet tooth and need to have something sweet everyday. These muffins not only taste great, they are made with healthier ingredients so I don’t feel guilty having one (or maybe two…).  I used applesauce instead of oil, and they still mangaged to come out soft, and not rubbery like baked goods sometimes do when you replace the oil. These would be great to keep in the freezer for a quick breakfast or snack.

Whole Wheat Pumpkin Muffins
Yields: 12 muffins

1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice (I used 1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/2 teaspoon cinnamon)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup applesauce or oil
1/4 cup honey

Optional – I ommited both:
1/2 cup chopped walnuts
1/2 cup raisins

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. 

In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, applesauce and honey. Mix just until the dry ingredients are absorbed. Spoon into muffin cups so they are about 2/3 full.

Bake for 20 to 25 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

*Freezer Friendly Tip* – Freeze in a zip-lock bag or air tight container. Let the muffin defrost at room temperature or heat in the microwave for 20 seconds.

Source: Adapted from AllRecipes.com as seen on Annie’s Dish.

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