Healthy Whole Wheat Spiced Pumpkin Muffins
Description
These sweet pumpkin muffins use whole wheat flour, providing a healthier way to indulge in the spiced fall flavors we love.
Ingredients
•
1/2 cup dried cranberries
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1 1/2 cups whole wheat flour
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1/2 cup turbinado (raw) sugar
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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3/4 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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1/8 teaspoon ground cloves
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4 egg whites
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1 cup canned pumpkin puree
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1/2 cup unsweetened applesauce
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1/2 cup honey
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1 tablespoon molasses
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1 teaspoon vanilla extract
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2 tablespoons dried cranberries
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1 tablespoon turbinado (raw) sugar
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1/8 teaspoon pumpkin pie spice, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2
Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
3
Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
4
Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
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.
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.
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.