Whole Grain Pumpkin Molasses Muffins

Whole Grain Pumpkin Molasses Muffins are a healthy pumpkin muffins with the goodness of whole wheat flour and big pumpkin flavor!

Whole Grain Pumpkin Molasses Muffins | flavorthemoments.com

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. πŸ™‚

Whole Grain Pumpkin Molasses Muffins | flavorthemoments.com

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.

Whole Grain Pumpkin Molasses Muffins | flavorthemoments.com

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!

Whole Grain Pumpkin Molasses Muffins | flavorthemoments.com

Need more breakfast inspiration?  See all of my breakfast recipes.

More healthy muffin recipes:

Chocolate zucchini muffins

Healthy blueberry muffins

Healthy carrot cake muffins

Healthy pumpkin chocolate chip muffins

Strawberry banana muffins

Healthier Pumpkin Molasses Pecan Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Whole Grain Pumpkin Molasses Muffins are a healthy pumpkin muffins with the goodness of whole wheat flour and big pumpkin flavor!

Healthier Pumpkin Molasses Pecan Muffins

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

  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!

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:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 296 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 35mg Sodium: 206mg Carbohydrates: 44g Fiber: 4g Sugar: 17g Protein: 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.

 

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