Oil-free Whole Wheat Pumpkin Muffins
Serves 12
10 mins prep
20 mins cook
30 mins total
Delicious and moist Oil Free Whole Wheat Pumpkin Muffins topped with pumpkin seeds. These healthy, fat free and low calorie pumpkin muffins are naturally sweetened with maple syrup and make a perfect fall breakfast or dessert!
0 servings
cupWhole Wheat Flour160g, see notes for sub
cupGluten-free All-Purpose Flour120g, (or regular) see notes for sub
tspBaking Soda
cupPumpkin Pureeabout 324g
cupMaple SyrupSugar-free recommended
tbspAlmond Milk
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Preheat oven to 350°F, line a 12-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray, or use parchment liners.
In a large bowl, whisk together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and baking powder.
In another bowl, whisk pumpkin puree, maple syrup, eggs and almond milk.
Add wet mix to dry, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense.
Divide the batter among muffin cups, about ¾ way to the top. Sprinkle pumpkin seeds on top.
Bake for 20-22 minutes. A toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.