Whole Grain Pumpkin Molasses Muffins
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!
We’ve got muffins for your Monday today! Nice, whole grain healthier muffins, to be exact. The best part? They’re so moist that they don’t taste healthy! No cardboard muffins here. 🙂
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 was grabbing the molasses and dumping it in (after I measured it naturally). I figured that couldn’t be a bad thing!
Spicy molasses with pumpkin and warm spices gives you a pumpkin muffin that’s full of sass, which is the perfect little kick to perk up your morning. I would say that these muffins are reminiscent of gingerbread, but we’re not talking about anything to do with Christmas yet.
Just pretend I didn’t mention that, ok? 🙂
To make these muffins whole grain, I used a combination of whole wheat white flour and oat flour. Whole wheat white flour yields a lighter crumb, and oat flour helps keep it light. I used Bob’s Red Mill oat flour, but you could certainly grind up some old fashioned oats in your food processor until fine, and you’ve got homemade oat flour.
These muffins may be healthier with whole grains, but the pumpkin and Greek yogurt make them nice and moist. They’re sweetened with maple syrup, and the molasses adds a great spicy-sweetness too. You could certainly substitute honey for the maple syrup as well!
I chose to top mine off with toasty pecan pieces, which gave them the crunch I love. I was so happy with these muffins (obviously), and I hope you feel the same. These Whole Grain Pumpkin Molasses muffins are a delicious change from classic pumpkin muffins. They’re moist, they’re spicy, and they’re healthier.
They’ve got it all. 🙂
- 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
- 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!
*The maple syrup may be substituted for honey.
Recipe by Flavor the Moments.