WHOLE WHEAT PUMPKIN SPICE MUFFINS
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
4 tablespoons butter, softened
2 tablespoons maple syrup or regular pancake syrup
1 teaspoon vanilla
2/3 cup granulated sugar substitute, I use Truvia Sweet Complete*
2 eggs
1 1/2 cup pumpkin puree
In a medium sized bowl whisk together flour, salt, baking soda and pumpkin pie spice until it's well
combined; set aside. In a large bowl using an electric mixer beat together butter, syrup and vanilla
until well combined. Add in sweetener and beat until well combined. Add each egg
one at a time beating after each addition then beat in the pumpkin until smooth. Now
add the dry ingredients into the wet ingredients a little at a time beating after each addition
making sure there are no dry ingredient pockets. Place muffin/cupcake liners
in muffin pan and evenly scoop batter into the 12 muffins. If there is any batter left you can add it to the
muffins already in the pan. Bake at 350 for 25 minutes or until a toothpick comes out of the center clean.
Makes 12.
*We thought they could use a little more sweetener. So if you like a sweeter muffin I suggest adding
more to your taste. I will add at least a cup next time.
Let's Cook YouTube Video
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
4 tablespoons butter, softened
2 tablespoons maple syrup or regular pancake syrup
1 teaspoon vanilla
2/3 cup granulated sugar substitute, I use Truvia Sweet Complete*
2 eggs
1 1/2 cup pumpkin puree
In a medium sized bowl whisk together flour, salt, baking soda and pumpkin pie spice until it's well
combined; set aside. In a large bowl using an electric mixer beat together butter, syrup and vanilla
until well combined. Add in sweetener and beat until well combined. Add each egg
one at a time beating after each addition then beat in the pumpkin until smooth. Now
add the dry ingredients into the wet ingredients a little at a time beating after each addition
making sure there are no dry ingredient pockets. Place muffin/cupcake liners
in muffin pan and evenly scoop batter into the 12 muffins. If there is any batter left you can add it to the
muffins already in the pan. Bake at 350 for 25 minutes or until a toothpick comes out of the center clean.
Makes 12.
*We thought they could use a little more sweetener. So if you like a sweeter muffin I suggest adding
more to your taste. I will add at least a cup next time.
Let's Cook YouTube Video
