Whole Grain Pumpkin Molasses Muffins
Whole Grain Pumpkin Molasses Muffins are healthy pumpkin muffins with the goodness of whole wheat flour and big pumpkin flavor!
We’ve got muffins for your Monday today! Nice, whole grain healthy pumpkin muffins to be exact. The best part about these muffins is that they’re so moist that they don’t taste healthy!
No cardboard muffins here. 🙂
Whole Grain Pumpkin Molasses Muffins
I made a banana muffin version of this recipe first, and we loved them. Then I had leftover pumpkin and decided to do a pumpkin version the next week.
Before I knew what I was doing, I added some molasses. I figured that couldn’t be a bad thing, and was I ever right.
The molasses alone makes these a cross between pumpkin muffins and gingerbread, which is one of the best possible combinations.
These pumpkin molasses muffins include a combination of whole wheat white flour and oat flour, which results in a surprisingly light texture.
I used Bob’s Red Mill oat flour, but you can certainly grind up some old fashioned oats in your food processor until fine for homemade oat flour.
How to make healthy pumpkin muffins
- Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
- Whisk the flours, baking powder, baking soda, pumpkin pie spice and cinnamon together in a small bowl.
- In a large bowl, whisk the eggs, oil and maple syrup together until frothy, about 30 seconds. Add the Greek yogurt, pumpkin and molasses and whisk until combined.
- Divide the batter between each of the (12) muffin cups and top with pecan pieces.
- Bake for 15-20 minutes, or until the top of the muffin springs back when pressed lightly. Cool in the pan on wire rack for 10 minutes, then remove from the pan and cool completely.
Recipe tips and substitutions
- The oat flour may be substituted with the same amount of whole wheat flour.
- The maple syrup may be substituted with the same amount of your favorite sweetener.
- Substitute the pecans with pumpkin seeds, walnuts, or add chocolate chips!
- Store leftover muffins in an air tight container for up to 5 days. Muffins are also freezer friendly!
Need more breakfast inspiration? See all of my breakfast recipes.
More healthy muffin recipes:
Healthy pumpkin chocolate chip muffins
Healthier Pumpkin Molasses Pecan Muffins
Whole Grain Pumpkin Molasses Muffins are a healthy pumpkin muffins with the goodness of whole wheat flour and big pumpkin flavor!
Ingredients
- 1 cup whole wheat white flour
- 3/4 cup oat flour*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup canola oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain 2% Greek yogurt
- 1/4 cup molasses
- 1/2 cup pecan pieces, optional
Instructions
- Preheat the oven to 400 degrees. Line a standard muffin tin with paper liners, and spray the liners lightly with cooking spray. Set aside.
- In large bowl, whisk together the flours, baking powder, baking soda, salt, and spices until combined.
- 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.
- 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.
- 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!
Notes
- *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 oat flour may also be substituted with the same amount of whole wheat flour.
- The maple syrup may be substituted with the same amount of your favorite sweetener.
- Substitute the pecans with pumpkin seeds, walnuts, or add chocolate chips!
- Store leftover muffins in an air tight container for up to 5 days. Muffins are also freezer friendly!
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 296Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 206mgCarbohydrates: 44gFiber: 4gSugar: 17gProtein: 8g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.
39 Comments on “Whole Grain Pumpkin Molasses Muffins”
Pumpkin plus warm spices equals a perfect fall breakfast. These muffins look marvelous Marcie!
Thank you, Christin! The molasses really made these something special. 🙂
These muffins look awesome! Molasses has such a rich flavor that I definitely associate with autumn 🙂
Thank you, Medha! Molasses has that warm, spicy flavor that’s just perfect for fall!
I’ve been obsessed with everything pumpkin and this is a recipe I should try next! These look amazing! Love that you used different kinds of flour!
Thanks, Mira! I love experimenting with flour combinations and this is definitely one of my favorites!
These muffins sound fantastic, Marcie! I just saw a recipe for pumpkin molasses cookies earlier today, so I’m loving that you added molasses to these muffins. Definitely jazzes up a regular muffin. Sounds just perfect!
Thank you, Gayle! Oh, I would love cookies with these flavors! I need to try that. 🙂
haha I will definitely pretend you did not just say Christmas!! I can’t even think about that yet or my head will start spinning with everything I need to do before then! lol so bad.
These muffins look amazing Marcie! I love the sound of the pumpkin molasses combo!
Yes, I should never have used the “C” word! haha My head will start spinning too….I’m giving Thanksgiving enough thought already. 🙂 Thanks, Ashley, and Happy Monday!
Haha oh my goodness, I am scared to even think about the “C” word and how busy it’s going to be — but at the same time it’s always my favorite and most fun time of the year 🙂 Love these amazing muffins, Marcie! So wholesome & delicious!
Let’s not think about that dreaded “C” word at least until after Thanksgiving, ok? 🙂 Thank you, Kelly! 🙂
I love healthy muffins, these look perfect to snack on Marcie!
Thank you, Manali! 🙂
Haha, even if they are a little like gingerbread… no judging here — I’ve got Christmas cookies in my freezer! Lol. These look awesome Marcie!
I need some Christmas cookies in my freezer so I’m not doing it all at once! haha Thanks, Ashley! 🙂
I’ll eat muffins any time of year (obviously) but there’s something about them that I just love when it’s fall. Especially warm from the oven. I bet these are just perfect that way, and especially so that they’re healthier!
Warm from the oven muffins are the best — I agree! And fall muffins are definitely even more special. 🙂
This is pretty much my perfect muffin. Between the pumpkin, molasses, and Greek yogurt, I’ve got to try these! They look so pretty, too!
Thank you, Kristine! 🙂
Dear Marcie, these muffins are a perfect morning treat. There is nothing more comforting than having a muffin with tea. xo, Catherine
Thank you, Catherine, and you’re so right! 🙂
These muffins look fabulous, Marcie! Pumpkin and spices makes an awesome FALL breakfast.
Thank you, Anu! It wouldn’t be fall without pumpkin. 🙂
What a hearty, yummy breakfast!
Thank you, Laura!
Ohhhh yes!! These look fantastic! I love that you added molasses, such a perfect addition!
Thank you, Annie! The molasses took these over the top for sure. 🙂
These muffins are gorgeous, Marcie! Love the molasses flavour and the crunchy pecan topping!
Thank you, Jess! Molasses and pecans did wonders with these muffins!
I think these look absolutely amazing! Love the toasted pecans on top!
Thank you, Nancy!
These look SO good!! I love how big and fluffy they are! And I bet the molasses gives them great flavor. Such a fun twist on a regular ole pumpkin muffin!
Thanks, Jess! The molasses really was the star for me. 🙂
Hello! I’ve included this recipe in my list of oat-tastic recipes to check out in my Saturday round-up. Don’t worry: it’s simply a link that takes my readers to your fantastic blog. 🙂 Check it out! http://wp.me/p57tL9-1ga
Have a great weekend!
Lauren / The Oatmeal Artist
Thanks so much for linking up my recipe, Lauren!
Loving this recipe. I ran out of maple syrup a few days ago, so I substituted 1/2 cup of brown sugar. Even with the addition of the sugar it still maintained a muffin quality (meaning it did not become an overly sweet cupcake). Love the spice level, and even could benefit from some ground or crystalized ginger. Also the texture is really nice for something made with whole grain and oat flours.
Hi, Ally! Thank you for taking the time to leave this feedback for me, and I’m so happy you enjoyed the muffins. I think adding some ginger sounds like a wonderful idea, too!