Delicious and moist Oil Free Whole Wheat Pumpkin Muffins topped with pumpkin seeds. These healthy, fat free and low calorie pumpkin muffins are naturally sweetened with maple syrup and make a perfect fall breakfast or dessert!
Ingredients
1⅓cupWhole Wheat Flour, 160g, see notes for sub
1cupGluten-free All-Purpose Flour, 120g, (or regular) see notes for sub
1TbspPumpkin Pie Spice
1⅓tspBaking Soda
⅔tspBaking Powder
1⅓cupPumpkin Puree, about 324g
½cupMaple Syrup, Sugar-free recommended
2Eggs
2TbspAlmond Milk
Optional: 3 Tbsp Pumpkin Seeds, 12g
Instructions
Preheat oven to 350°F, line a 12-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray, or use parchment liners.
In a large bowl, whisk together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and baking powder.
In another bowl, whisk pumpkin puree, maple syrup, eggs and almond milk.
Add wet mix to dry, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense.
Divide the batter among muffin cups, about ¾ way to the top. Sprinkle pumpkin seeds on top.
Bake for 20-22 minutes. A toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.