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.
- Serves: 12 persons
- 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
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Step 2Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
Step 3Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
Step 4Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
Step 5Create 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 6Spoon 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 7Bake 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.