Whole Wheat Pumpkin Walnut Muffins! – a delicious recipe with Whole Wheat Flour, Pumpkin Spice, Baking Soda, u00bc, Salt, Apple Sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. Line a 12-count standard size muffin tin with liners or spray with oil.
2
In a large mixing bowl whisk together dry ingredients (flour, spice, baking soda, baking powder and salt). Make a well in the center of the mixture, then add in the applesauce, agave nectar, melted butter and walnuts. Mix until well combined. Last, add in the pumpkin puree and mix together, but don't over-mix. Spoon mixture into muffin tins (recipe will make 10-12 depending on the size of your scoop). Bake for 20 minutes or until golden on top and you can insert a toothpick into the center and pull it out clean!
3
Enjoy your muffins for breakfast with hot coffee or for a snack at lunch! We hope you're loving this fall weather as much as we are!
293
kcal
Calories
21
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1-1/2 cup Whole Wheat Flour, 1 Tablespoon Pumpkin Spice, 1 teaspoon Baking Soda, 1/4 teaspoons Baking Powder, and more.
Yes, Whole Wheat Pumpkin Walnut Muffins! falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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