Low Sugar Pumpkin Muffins
Do you need the perfect pumpkin muffins for your fall baking list? These are moist, perfectly spiced and super easy to make.
Servings: 6 muffins
Calories: 206kcal
Equipment
Ingredients
- 1 cup (120 g) soft white wheat flour whole wheat pastry flour
- ⅓ cup (70 g) granulated cane sugar
- 2 teaspoons pumpkin pie spice see notes
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup (130 g) canned pumpkin purée
- ¼ cup (60 g) plain greek yogurt or whole milk yogurt
- 1 large egg
- 3 tablespoons (36 g) oil avocado oil or olive oil
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips or chopped nuts optional
Instructions
- Preheat the oven to 400°F with the rack in the center or upper third position.
- In a large mixing bowl stir together 1 cup soft white wheat flour, ⅓ cup granulated cane sugar, 2 teaspoons pumpkin pie spice, ½ teaspoon baking soda and ⅛ teaspoon sea salt.
- Add ½ cup canned pumpkin purée, ¼ cup plain greek yogurt, 1 large egg, 3 tablespoons oil, and 1 teaspoon vanilla extract.
- Divide the batter evenly between 6 standard size greased muffin cups.
- Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the pan and let cool on a wire rack.
Notes
You can use hard white wheat flour instead of soft white wheat flour.
If you don’t have pumpkin pie spice you can use 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground allspice.
Nutrition
Serving: 1muffin | Calories: 206kcal | Carbohydrates: 28.4g | Protein: 5g | Fat: 8.8g | Cholesterol: 32.5mg | Sodium: 170.8mg | Fiber: 2.7g | Sugar: 12.4g | Vitamin A: 172.5IU