Name: Pumpkin Whole Grain Muffins
Yield: 4 servings
Ingredients: 1 cup fresh applesauce; 34 cup canned solid-pack pumpkin; 14 cup non-fat Greek yogurt; 1 large egg, plus one egg white; 2 tablespoons unsulphured molasses; 1 teaspoon vanilla; 34 cup agave nectar (or honey); 1 14 cups whole wheat flour; 34 cup whole oats; 1 12 teaspoons baking powder; 1 teaspoon ground cinnamon; 12 teaspoon ground ginger; 14 teaspoon ground cloves; 18 teaspoon nutmeg; 12 teaspoon salt; 14 teaspoon baking soda; 34 cup finely chopped walnuts (or pecans, about 3 ounces)

Servings: 4 persons

1 cup fresh applesauce
34 cup canned solid-pack pumpkin
14 cup non-fat Greek yogurt
1 large egg, plus one egg white
2 tablespoons unsulphured molasses
1 teaspoon vanilla
34 cup agave nectar (or honey)
1 14 cups whole wheat flour
34 cup whole oats
1 12 teaspoons baking powder
1 teaspoon ground cinnamon
12 teaspoon ground ginger
14 teaspoon ground cloves
18 teaspoon nutmeg
12 teaspoon salt
14 teaspoon baking soda
34 cup finely chopped walnuts (or pecans, about 3 ounces)

1
Preheat oven to 400F and grease 18 1/2-cup muffin cups.
2
In a bowl whisk together applesauce, pumpkin, greek yogurt, eggs, molasses, honey (or agave) and vanilla.
3
Into a large bowl sift together flour and oats, baking powder, spices, salt, and baking soda.
4
Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined.
5
Stir in nuts and divide batter among cups.
6
Bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.
7
Cool muffins in cups 5 minutes and turn out onto a rack.
8
Serve muffins warm or at room temperature.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Whole Grain Muffins

How did you like this recipe?