Skinny Pumpkin Muffins

Fall is here and pumpkin can now be added to any and every baked good! My absolute favorite pumpkin item to make is pumpkin muffins. 


When I first started making pumpkin muffins I realized they have lots of butter and sugar in them. After a couple tries, I realized I could make pumpkin muffins without all that added butter and sugar.

To make these pumpkin muffins healthy, I used greek yogurt and applesauce in place of butter. They are sweetened with just a small amount of brown sugar, and then the majority of flour used is whole wheat flour. With just those simple changes, you have a healthy and delicious muffin perfect for fall.

Ingredients
  • 1/4 cup Greek Yogurt
  • 1/4 cup applesauce
  • 1/2 cup brown sugar
  • 15 ounces pumpkin puree
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup milk
  • 1 cup pecans, chopped (optional)
Directions

Preheat the oven to 350 degrees F. Line 1-2 cupcake pans with baking liners. Set aside until needed.

In the bowl of a stand mixer, beat together the greek yogurt, applesauce, brown sugar, pumpkin puree, and vanilla. Mix in the eggs, one at a time.

In a separate medium-sized bowl, whisk together the whole wheat flour, all purpose flour, baking powder, salt, cinnamon, and nutmeg.

With the mixer running on low speed, pour half of the flour mixture into the bowl of the stand mixer. Add the milk, and then the remaining flour mixture. Beat the mixture until the batter is smooth.

Using an ice cream scoop, divide the batter between each baking liner. If you would like, sprinkle the chopped pecans on top of each muffin.

Bake the muffins until they have set and the tops are light-golden brown. Once baked throughout, remove the muffins from the oven and allow the muffins to cool in the pan for a couple minutes, then transfer to a cooling rack to cool completely. If you would like to enjoy your cupcake warm, only allow the cupcakes to cool slightly, about 10 minutes.

Note: These muffins last up to 5 days in as sealed container.

Makes: 16 muffins

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