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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 172 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground allspice
• 1 ½ cups whole wheat flour
• 4 egg whites
• ⅛ teaspoon ground cloves
• 1 cup canned pumpkin puree
• ¾ teaspoon baking powder
• ½ cup honey
• 1 tablespoon molasses
• ½ cup dried cranberries
• ½ cup unsweetened applesauce
• ½ cup turbinado (raw) sugar
• 2 tablespoons dried cranberries
• 1 tablespoon turbinado (raw) sugar
• ⅛ teaspoon pumpkin pie spice, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Step 2

Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.

Step 3

Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.

Step 4

Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.

Step 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.

Step 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.

Step 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.