Whole Wheat Pumpkin Bran Muffins With Blueberries & Pecans Recipe
Enjoy these delicious and nutritious whole wheat pumpkin muffins filled with warm spices, juicy blueberries, and crunchy pecans. Perfect for a cozy morning treat or a grab-and-go snack, these muffins are a delightful way to savor the flavors of fall.
— Constant Cookbook
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice (ground in a spice grinder or with a mortar & pestle)
- 1 tsp freshly ground nutmeg
- 1 (15 oz) can pumpkin
- 1/4 cup molasses
- 2 tbsp honey
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup low-fat (1%) plain yogurt
- 3/4 cup wheat bran
- 1 cup fresh or frozen blueberries
- 1 cup pecans
Instructions
- Preheat oven to 400 degrees F.
- In a medium-sized bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, ground cloves, ground allspice, and nutmeg.
- In a large bowl, combine pumpkin, molasses, honey, eggs, applesauce, and yogurt. Add the flour mixture and wheat bran to the pumpkin mixture. Mix until just combined. To avoid tough muffins, do not over mix. Add blueberries and pecans, and stir to combine.
- Spray one muffin tin (12 muffin cups) with nonstick cooking spray. Fill the cups with the muffin batter and top each muffin with a light sprinkling of oats.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin on a rack for about 10 minutes. Remove the muffins from the tin and let the muffins cool on the rack.
Cook Time
20M
Prep Time
PT15M
Yield
Makes 12 muffins
Nutrition
- Calories: 175 kcal
- Carbohydrate Content: 27 g
- Protein Content: 5 g
- Fat Content: 7 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 28 mg
- Sodium Content: 206 mg
- Fiber Content: 5 g
- Sugar Content: 11 g
- Serving Size: 1 serving
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