If you’re looking for a healthier version of a Fall flavored muffin, these Healthy Whole Grain Pumpkin Muffins are a delicious little choice! The vanilla glaze on top adds just the right amount of sweetness to these not-too-sweet muffins. They are like a mini pumpkin pie, but without all of the guilt! Adding the white whole wheat flour to the batch makes them both healthier and little more filling than regular white flour. I made a batch of 24 of these on a recent Saturday. I turned around and they were pretty much gone!
Whole Grain Pumpkin Muffins with Vanilla Glaze (adapted from 100 Days of Real Food)
- 3 cups white whole-wheat flour
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 4 eggs
- 1 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 15 oz can pumpkin puree
- 1/2 cup powdered sugar
- 4 tablespoons skim milk
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Line 36 muffin tins with cupcake liners.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Add eggs, oil, maple syrup, honey and vanilla to bowl and stir together until fully incorporated. Using an ice cream scoop fill muffin tins 2/3 full. Bake muffins for 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean. Makes two dozen.
For the Glaze: Stir together powdered sugar, milk and vanilla extract. Drizzle onto tops of muffin immediately before serving.