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Pumpkin Spice Muffins
Note: making larger muffins is not recommended. This batter works far better when made as mini muffins.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Servings:
30
mini muffins (approximate)
Calories:
57
kcal
Equipment
Mini muffin pan
Ingredients
2
cups
whole wheat pastry flour (affiliate link)
1
tbsp.
baking powder
2
tsp.
pumpkin pie spice
(no sugar added)
2
large
egg whites
⅓
cup
honey
¾
cup
unsweetened apple sauced
2
tbsp.
oil
(I used safflower)
¼
cup
unsweetened almond milk
15
oz.
can pumpkin puree
(not pumpkin pie filling)
US Customary
-
Metric
Instructions
In a large bowl, whisk together the flour, baking powder and pumpkin spice.
In a separate bowl, combine the remaining ingredients and whisk to combine.
Combine the liquid into the flour and stir until smooth.
Spoon into mini muffin tins (I used non-stick with a light spray of olive oil).
Bake at 350 degrees F. for 40-50 minutes.
Allow to cool and enjoy!
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
muffin
|
Calories:
57
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
1
g
|
Sodium:
8
mg
|
Potassium:
120
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
2210
IU
|
Vitamin C:
0.7
mg
|
Calcium:
32
mg
|
Iron:
0.6
mg