Whole Wheat Pumpkin Spice Muffins
My whole wheat pumpkin spice muffins are a real crowd-pleaser, and they are so light, fluffy and delicious.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice blend (I used the Sprouts store brand, but any kind will work)
- 1 cup sugar
- 1/4 cup avocado oil (you can sub melted coconut oil or canola)
- 1/2 cup Greek yogurt (I used 2%, but any will work)
- 1/2 can 100% pure pumpkin puree (7.5 ounces)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup old fashioned oats, uncooked (optional garnish)
- cooking spray
Instructions
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Combine the flour, salt, baking soda, baking powder and pumpkin pie spice blend in a medium mixing bowl.
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In a separate bowl (or in a stand mixer), combine the sugar, oil, yogurt, pumpkin puree, egg and vanilla. I used my stand mixer on low for about 30 seconds until well-combined.
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Slowly incorporate the dry ingredients into the wet, while mixing on low, being careful not to over mix.
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Spray a 12-cup muffin tin, or use muffin liners, and spoon the muffin batter evenly into all 12 cups.
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Bake in a preheated over at 375 degrees until a toothpick inserted in the middle of a muffin comes out clean, for about 20 minutes.
Recipe Notes
Nutrition information is approximate and was calculated using a recipe nutrition label generator.