Wednesday, October 9, 2013

Whole Wheat Pumpkin Muffins Recipe

Whole Wheat Pumpkin Muffins

As I mentioned in a post a couple of weeks ago, I made some delicious whole wheat pumpkin muffins with a spiced glaze to bring to a Mary Kay party that a good friend was hosting. The muffin recipe was adapted from Mihow and the glaze recipe was adapted from Brown -Eyed Baker. The glaze isn't super healthy, but the muffins themselves are more so on the healthy side. Plus they are delicious!


For the Muffins:

  • 1 3/4 cup whole wheat flour
  • 3 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 beaten egg
  • 3/4 cup fat free milk
  • 2 Tablespoons coconut oil, melted
  • 1/2 cup canned pumpkin
For the Glaze:
  • 1 cup plus 3 Tablespoons powdered sugar
  • 2 Tablespoons milk
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves

How to make them!

  1. Preheat oven the 375 degrees
  2. Lightly oil and flour muffin tins, or line with muffin/cupcake liners
  3. Add flour, sugar, baking powder, baking soda, salt and spices to your mixer
  4. Mix up milk, beaten egg and melted butter and pumpkin in a separate bowl.
  5. Add the milk/pumpkin mixture to the mixer
  6. Fill muffin tins about 3/4 full (mine made 10 muffins)
  7. Bake for 15-18 minutes.
  8. Once cooled, mix up the glaze ingredients in a bowl and dip the tops of the muffins into the glaze. 
  9. ENJOY!!

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