Whole Wheat Pumpkin-Yogurt Muffins

Whole Wheat Pumpkin-Yogurt Muffins

Makes 12
These light, moist muffins are packed with fall flavors. Fill your muffin cups almost to the top for beautifully puffed muffins.
  • 1 3/4 cup whole wheat pastry flour
  • 1/4 cup flaxseed meal
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1 (6-) container plain fat-free Greek yogurt
  • 1/2 cup brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons expeller-pressed canola oil
  • 2 tablespoons green pumpkin seeds (also known as pepitas)
  • 1 tablespoon sesame seeds
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Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together flour, flaxseed meal, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl, whisk together eggs, pumpkin, yogurt, brown sugar, molasses and oil. Stir flour mixture into pumpkin mixture just until combined.

Spoon batter into muffin cups, filling each almost full. Sprinkle tops with pumpkin seeds and sesame seeds. Bake until tops are browned and a toothpick inserted into the center of each muffin comes out with just a few moist crumbs clinging to it, about 25 minutes. Cool in the pan for 10 minutes and serve, or transfer to a wire rack to cook completely and store in an airtight container up to 2 days.
Nutritional Info: 
Per Serving: Serving size: 1 muffin, 190 calories (60 from fat), 7g total fat, 1g saturated fat, 30mg cholesterol, 230mg sodium, 28g carbohydrates, (3g dietary fiber, 12g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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