Healthy Whole Wheat Pumpkin Nut Muffins
These Healthy Whole Wheat Pumpkin Nut Muffins are a perfect way to embrace the flavors of fall any time of the year! Using an entire 15-ounce can of pumpkin purée, they deliver a moist and rich texture packed with nutrients. This recipe cleverly combines half whole wheat and half all-purpose flour, along with a delightful mix of canola oil and applesauce for a healthier take on a classic muffin. Each muffin is spiced with cinnamon, nutmeg, and ground cloves, making them aromatic and comforting. With the option to increase sugar to your taste, they can be as sweet as desired, making these muffins adaptable for any palate. Plus, the added walnuts provide a satisfying crunch, boosting both flavor and health benefits. Ideal for breakfast or an afternoon snack, this recipe yields 18 delicious muffins that are sure to delight your family and friends.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Eggs
3 (beaten)
Canned pumpkin
1 (15 ounce) can (pureed)
Canola oil
1/2 cup (none)
Applesauce
1/2 cup (none)
Sugar
3/4 cup (none)
Whole wheat flour
1 1/2 cups (none)
All-purpose flour
1 1/2 cups (none)
Cinnamon
1 teaspoon (ground)
Ground cloves
1 teaspoon (ground)
Nutmeg
1 teaspoon (ground)
Baking soda
1 teaspoon (none)
Baking powder
1/2 teaspoon (none)
Salt
1/2 teaspoon (none)
Walnuts
1 cup (broken into pieces)
Instructions
1
Preheat your oven to 350°F (175°C) and line 18 muffin cups with foil liners.
2
In a large mixing bowl, beat the eggs until they are light and frothy.
3
Add the canned pumpkin, canola oil, applesauce, and sugar to the bowl. Mix until the ingredients are well combined and smooth.
4
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, ground cloves, nutmeg, baking soda, baking powder, and salt until uniform.
5
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over-mix.
6
Fold in the broken walnut pieces to distribute them evenly throughout the batter.
7
Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
8
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
9
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Healthy Whole Wheat Pumpkin Nut Muffins.
How many muffins does this recipe yield?
This recipe yields 18 muffins.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
What kind of pumpkin is used in this recipe?
The recipe uses one 15-ounce can of pureed pumpkin.
What types of flour are used?
It uses 1.5 cups of whole wheat flour and 1.5 cups of all-purpose flour.
Which healthy fat substitutes are included?
The recipe uses a combination of 1/2 cup canola oil and 1/2 cup applesauce for a healthier profile.
What spices are needed for these muffins?
You will need 1 teaspoon each of ground cinnamon, ground cloves, and nutmeg.
How long should the muffins bake?
Bake for 25 to 30 minutes in the preheated oven.
How do I know when the muffins are finished baking?
The muffins are done when a toothpick inserted into the center comes out clean.
How many eggs are required for this recipe?
The recipe requires 3 beaten eggs.
What type of muffin liners are recommended?
Foil liners are recommended for lining the 18 muffin cups.
How much sugar is in the base recipe?
The recipe uses 3/4 cup of sugar, though it can be adjusted to taste.
Can I adjust the sweetness of these muffins?
Yes, you can increase the amount of sugar to your preference.
Are there nuts in this recipe?
Yes, the recipe includes 1 cup of broken walnut pieces.
When should I add the walnuts to the batter?
Fold the walnuts in after the dry ingredients have been incorporated into the wet mixture.
How should I prepare the eggs?
The eggs should be beaten until they are light and frothy.
How full should I fill each muffin cup?
Fill each muffin cup about 2/3 full with batter.
What is the texture of these muffins?
They have a moist and rich texture due to the whole can of pumpkin purée.
Should the wet and dry ingredients be mixed together all at once?
No, dry ingredients should be gradually incorporated into the wet mixture, stirring gently.
Why is it important not to over-mix the batter?
Gently stirring until just combined ensures the muffins maintain the proper texture.
How should the muffins be cooled?
Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
What leavening agents are used?
The recipe uses 1 teaspoon of baking soda and 1/2 teaspoon of baking powder.
Is salt included in the ingredient list?
Yes, it includes 1/2 teaspoon of salt.
Are these muffins suitable for breakfast?
Yes, they are described as ideal for breakfast or an afternoon snack.
What is the primary flavor profile?
They feature fall flavors like pumpkin, cinnamon, nutmeg, and cloves.
How many total ingredients are needed?
There are 14 ingredients in total.
Can I use these for 'fall' themed events?
Absolutely, they are tagged as 'fall recipes' and embrace autumn flavors.
Is there oil in this recipe?
Yes, 1/2 cup of canola oil is used.
What is the preparation for the walnuts?
The walnuts should be broken into pieces.
Are these considered quick breads?
Yes, the recipe is categorized under the quick breads tag.