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Whole Wheat Pumpkin Muffins

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These Whole Wheat Pumpkin Muffins are filled with cozy fall flavors for a fraction of the calories that you would find in a regular bakery shop muffin.
Course Breakfast, Dessert
Cuisine American
Keyword pumpkin muffins recipe, pumpkin recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 203.02
Author Gayle

Ingredients

  • 1 cup whole wheat flour or white whole wheat flour
  • ½ cup all-purpose flour
  • ¾ cups packed light brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pure pumpkin
  • teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup unsweetened applesauce
  • ½ cup plain Greek yogurt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 egg
  • 1 cup milk chocolate morsels with peanut butter filling or semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F. Lightly grease a 12 count muffin pan or line with paper liners. Set aside.
  • In a large bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, combine the pumpkin, pumpkin pie spice, cinnamon, nutmeg, applesauce, Greek yogurt, and egg. Whisk thoroughly to combine.
  • Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in chocolate chips. Spoon batter into prepared muffin tin.
  • Bake for 18-22 minutes or until muffins are set and golden brown. Remove from oven and let cool completely.

Nutrition

Serving: 1g | Calories: 203.02kcal | Carbohydrates: 38.14g | Protein: 4.16g | Fat: 4.3g | Saturated Fat: 2.4g | Cholesterol: 16.31mg | Sodium: 143.82mg | Potassium: 156.46mg | Fiber: 2.35g | Sugar: 24.49g | Vitamin A: 3230.85IU | Vitamin C: 0.95mg | Calcium: 64.89mg | Iron: 1.31mg