Healthy Whole Wheat Spiced Pumpkin Muffins
Moist, tender pumpkin muffins that will infuse your kitchen with the scent of fall and satisfy your craving for a sweet treat, without the added fat.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- ½cup dried cranberries
- 1½ cups whole wheat flour
- ½cup turbinado (raw) sugar
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- ¾teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- ½teaspoon ground nutmeg
- ¼teaspoon ground allspice
- ⅛teaspoon ground cloves
- 4egg whites
- 1cup canned pumpkin puree
- ½cup unsweetened applesauce
- ½cup honey
- 1tablespoon molasses
- 1teaspoon vanilla extract
- 2tablespoons dried cranberries
- 1tablespoon turbinado (raw) sugar
- ⅛teaspoon pumpkin pie spice, or as needed
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.Step 2
Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.Step 3
Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.Step 4
Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.Step 5
Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.Step 6
Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.Step 7
Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.