Pumpkin Whole Grain Muffins

READY IN: 30mins
Recipe by whipperton

fat free, sugar free, whole grain pumpkin spice muffins

Top Review by kearley420

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!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F 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. Serve muffins warm or at room temperature.

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