Healthier Pumpkin Molasses Pecan Muffins
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Whole Grain Pumpkin Molasses Muffins are a healthier take on pumpkin muffins with extra goodness from Greek yogurt to make them nice and moist. They've got big spicy molasses pumpkin flavor and are sure to perk up your morning!
Serves: 12 muffins
  • 1 cup whole wheat white flour*
  • ¾ cup oat flour*
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 large eggs
  • ½ cup maple syrup*
  • ¼ cup canola oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup plain Greek yogurt (I used 2%)
  • ¼ cup molasses
  • ½ cup pecan pieces, optional
  1. Preheat the oven to 400 degrees. Line a standard muffin tin with paper liners, and spray the liners lightly with cooking spray. Set aside.
  2. In large bowl, whisk together the flours, baking powder, baking soda, salt, and spices until combined.
  3. In a medium bowl, vigorously whisk together the eggs, maple syrup, and oil until frothy, about 30 seconds. Whisk in the pumpkin, Greek yogurt, and molasses until incorporated.
  4. Add the wet ingredients to the dry ingredients, stirring just until combined. Divide the batter equally between the 12 muffin cups, and top with the pecan pieces, if using.
  5. Bake on the middle rack of the oven for 15-20 minutes, or until the tops of the muffins spring back when pressed lightly. Cool for 10 minutes on a wire rack, then remove from the pan and cool completely. Enjoy!
*Oat flour can be purchased (I used Bob's Red Mill), or make your own by grinding oats very fine in a food processor.
*The maple syrup may be substituted for honey.
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at