Pumpkin Whole Grain Muffins
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
- 1 cup fresh applesauce
- 3⁄4 cup canned solid-pack pumpkin
- 1⁄4 cup non-fat Greek yogurt
- 1 large egg, plus one egg white
- 2 tablespoons unsulphured molasses
- 1 teaspoon vanilla
- 3⁄4 cup agave nectar (or honey)
- 1 1⁄4 cups whole wheat flour
- 3⁄4 cup whole oats
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 3⁄4 cup finely chopped walnuts (or pecans, about 3 ounces)
directions
- Preheat oven to 400°F and grease 18 1/2-cup muffin cups.
- In a bowl whisk together applesauce, pumpkin, greek yogurt, eggs, molasses, honey (or agave) and vanilla.
- Into a large bowl sift together flour and oats, baking powder, spices, salt, and baking soda.
- Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined.
- Stir in nuts and divide batter among cups.
- Bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.
- Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.
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Reviews
-
The only thing I found good about this recipe was that it smelled good while they were baking. I baked the first batch of 12 for 22.5 minutes, usually if I split the recommended time for my oven, things bake up great. The edges were starting to burn (I didn't use liners, just buttered so I think that is why) and I assumed they were cooked. I even stuck a cake tester into one and it came out clean. When I went to cut into one, only to find DOUGH, I was sorely disappointed. The second batch I baked for 31 minutes - 31. 6-11 minutes OVER the recommended time. STILL I had dough. Now, I have the smell and nothing to show for it for breakfast. A part of me wants to try them again because I love the ingredients, but I used up all of my agave on this recipe and I really don't think I could stand to throw away 18 more muffins!
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Loved everything about these ~ The aroma while they were baking, the fact that they're made with whole wheat flour & oats, & the great taste they have! About 2/3 of them went with my other half to share at a meeting, but the rest were very quickly devoured right here at home, & I'll definitely be making more in the near future! Thanks for sharing this great keeper of a recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef round]
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