One bowl Whole Grain Pumpkin Muffins with a secret healthy ingredient: yogurt! Healthy, easy to make and seriously satisfying.
NOTE: This post was originally written in August 2015. Recipe and photos have been updated☺️.
I know, I know…. it’s too early for the pumpkin craze to get started. But today is a day that I really need to feel like I am on top of something. And if making honey n’ pumpkin spelt muffins in August isn’t being on top of something than I don’t know what is!
Last night was parent night at Cooper’s new school. I won’t bore you with the details but here is the summary…
No Paint Shirt + No Change of Clothes + No White Poster Board =
Slacker Mom ME
(FACT: I MISSED AN EMAIL SOMEWHERE ALONG THE LINE)
(FACT: NOBODY ELSE DID)
So this morning I made honey n’ spelt pumpkin muffins for our snack day in a shameless attempted to redeem myself in the eyes of Mrs. Patterson. Because nothing says “this mom is SOOO on top of things (even if she forgot to send in EVERYTHING),” like a pumpkin muffin in August!
These muffins are moist and perfectly sweet with a little bit of spice. Coconut oil, spelt and whole wheat flours, and coconut sugar replaced the refined ingredients. If you have never baked with coconut oil you need to try it! You won’t believe what it does for the texture of a muffin. The tops come out perfectly fluffy!
These muffins make a great snack, or addition to a lunch box. This was my third batch since school started and my boys have eaten their weight in them! Pumpkin is a vegetable right?
Time Saving Tips and Tricks:
MAKE AHEAD: These muffins taste great for up 2 days after you make them. I assume that they would last longer, but I haven’t been able to keep them around long enough to find out.
FREEZER: Yes! They are freezable. Arrange baked muffins on a cookie sheet. Freeze for 1-2 hours until frozen through. Remove muffins from the cookie sheet and place them into a labeled and dated Ziplock bag. Heat them in the microwave or oven as you need them!
- 3½ cups whole-wheat flour + ⅓ cup and 2 TBS whole wheat flour for topping
- 3 tsp pumpkin pie spice + ¼ tsp for topping
- 2 tsp baking soda
- ½ tsp salt
- 1 15 oz can pumpkin puree
- 4 eggs
- 1 cup low-fat plain yogurt (I used Stonyfield)
- 1 cup maple syrup
- 1¼ cup honey
- ⅓ cup coconut sugar
- ¼ cup pecans, chopped
- ¼ tsp cinnamon
- Heat oven to 350. Line 24 muffin cups with paper liners.
- MUFFINS: Into the bowl of a stand mixer, combine flour, 3 tsp pumpkin pie spice, baking soda and salt. Mix. Use fingers to dig a well in the center. Into the hole, add pumpkin, eggs, yogurt, maple syrup and honey. Mix until well combined.
- TOPPING: In a small bowl, combine coconut sugar, ¼ tsp pumpkin pie spice, ⅓ cup + 2 TBS of whole wheat flour, pecans and ¼ tsp cinnamon.
- Use an ice cream scoop to fill each muffin tin ¾ of the way full. Divide topping evenly between all 24 muffins. Bake for 15-18 minutes until an inserted toothpick comes out clean.
- Honey should be local if possible.
- Coconut sugar is the perfect replacement for recipes that call for brown sugar. It can be swapped at a 1:1 ratio.
- Yogurt is FANTASTIC for replacing oil/butter when baking. Everything stays perfectly moist and fluffy and the fat and calorie count goes WAAAAY down.
- Looking for more healthy whole-food recipes? Check out Simply Sissom on Pinterest. If you like it, follow! New pins are added daily from my favorite bloggers from around the web!
- You can also find Simply Sissom on Instagram, Twitter and Facebook . Check it out, if you like what you see.. follow.
Similar to Whole Grain Pumpkin Muffins:
FREE: GRAB N" GO BREAKFAST EBOOK
10 Make-Ahead,Whole Food Breakfast Recipes to help mornings go a little smoother and maybe even get you a little bit of extra sleep!