September 2022 – ANGELHEARTPRODUCTIONS

21 Sep

Whole Wheat Pumpkin Muffins

These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, applesauce, and zero butter or refined sugar. Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Is it even fall if you don’t make delicious pumpkin muffins on repeat?? These muffins are perfectly fluffy, loaded with so much warm pumpkin flavor, and make the perfect cozy treat for your family this weekend. The best part about these whole wheat pumpkin muffins are easily made in just 30 minutes and made healthier with whole wheat flour, applesauce and zero butter or refined sugar!

Why You’ll Love these Muffins

Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
Made with whole grains, applesauce and zero butter or refined sugar.
Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
Can easily make this into pumpkin bread or bite-sized, poppable mini muffins for tiny hands.
Freezer-friendly so enjoy these all season long!

Ingredients You’ll Need

whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making these muffins light and fluffy. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
all-purpose flour – when mixed with the whole wheat flour, this helps makes these muffins even softer and fluffier, but feel free to use all whole wheat pastry flour if you prefer.
baking powder + baking soda – acts as a leavening agent to help these muffins rise.
pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar.
eggs – adds protein and gives these muffins their structure and height.
sweetener – I used a combination of maple syrup and cane sugar to sweeten these muffins without using any refined sugar, but you could also use honey or even regular sugar.
coconut oil – for additional moisture and fluffiness! Feel free to sub with another type of oil if you prefer or even butter.
applesauce – this helps to reduce the amount of oil we need to use and helps keep the muffins moist. You could also use Greek yogurt or mashed banana as well.
warm flavors – a delicious combination of pumpkin pie spice, cinnamon, salt and vanilla extract.

How to Make Pumpkin Muffins

Mix ingredients. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla, mixing until all combined.
Make the batter. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter. This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts. Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups, making sure to fill each cup almost all the way full.
BAKE! Bake the muffins in the oven at 350 degrees F for 20 to 25 minutes (mine came out perfect at 22 minutes), or until a toothpick inserted comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Prepping and Storage

To Store: You can keep these muffins stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day, but make sure to refrigerate after that to keep them longer. These muffins will last up to a week in the fridge in a sealed container.

To Freeze: These muffins freeze really well too! You can either wrap the muffins individually in plastic wrap or store them all together in freezer-safe bags. When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will keep in the freezer for up to 3 months!

More Pumpkin Recipes You’ll Love

More Muffin Recipes You’ll Love

Hope you all enjoy these Whole Wheat Pumpkin Muffins and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

RECIPE

Whole Wheat Pumpkin Muffins

Yield: 12 muffins

★★★★★

5 from 3 reviews

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

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Ingredients

1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoons salt
2 eggs
1 cup 100% pure pumpkin (not pumpkin pie filling)
1/2 cup maple syrup
1/4 cup cane sugar
2 tablespoons applesauce
1/4 cup coconut oil, melted and cooled
1 teaspoon vanilla

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Instructions

Preheat oven to 350 degrees F.
In a small bowl, whisk together flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
In a separate bowl, whisk together eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup almost all the way full.
Bake the muffins in the oven for 20 to 25 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition Facts:

Serving Size: 1 muffin
Calories: 164
Sugar: 13.8 g
Sodium: 113 mg
Fat: 5.5 g
Saturated Fat: 4.2 g
Carbohydrates: 26.2 g
Fiber: 2.9 g
Protein: 2.7 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

The post Whole Wheat Pumpkin Muffins appeared first on Eat Yourself Skinny.

15 Sep

Healthy Pumpkin Zucchini Bread

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Healthy Pumpkin Zucchini Bread that is moist, fluffy and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar. Loaded with warm flavors and studded with chunks of chocolate in every bite!

It’s almost pumpkin spice season and what better way to kick off my favorite time of year than with a moist and delicious pumpkin zucchini bread! This recipe is healthier than typical pumpkin breads as we are using 100% whole grains, hidden veggies, Greek yogurt, coconut oil in place of butter and sweetened with maple syrup instead of refined sugar. Insane pumpkin flavor all studded with melty chocolate chips for the perfect fall quick bread!

Why You’ll Love This Pumpkin Bread

Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
Made with 100% whole grains, shredded zucchini and zero butter or refined sugar.
Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
Can easily make mini loaves, standard muffins or even bite-sized, poppable mini muffins for tiny hands.
Freezer-friendly so I recommend doubling or tripling this batch!

Ingredients You’ll Need

Whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving this bread a light and fluffy texture. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
Baking soda – acts as a leavening agent to help the bread rise
Zucchini – you’ll need one medium zucchini and this not only adds nutritional benefits, but it also makes this quick bread nice and moist, just make sure to really squeeze out the water from the zucchini after grating
Pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar
Eggs – adds protein and gives this bread its structure and height
Maple syrup – sweetens this bread without using any refined sugar, but you could also use honey or regular sugar
Coconut oil – for additional moisture and fluffiness! Feel free to sub with another type of oil if you prefer or even butter
Greek yogurt – this helps to reduce the amount of oil we need to use and helps keep the bread moist. You could also use applesauce or mashed banana as well
Milk – I used almond milk, but any type of milk will work in this recipe
Warm flavors – a delicious combination of pumpkin pie spice and vanilla extract
Chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that delicious chocolate flavor! You could also of course use regular or even dark chocolate chips, but the sugar content will be much higher.

How to Make Pumpkin Zucchini Bread

This particular recipe makes one standard loaf of bread, but you could also make 3 mini loaves (your neighbors will thank you!) or even muffins! See below for the different baking times depending on how you choose to make this.

Grate zucchini. Using a box grater, shred the zucchini and remove all the moisture using a cheesecloth or paper towel, squeezing all the liquid out into the sink.
Mix ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking soda, pumpkin pie spice and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, pumpkin puree, Greek yogurt, milk, melted coconut oil, vanilla and shredded zucchini, mixing until all combined.
Make the batter. Add the wet ingredients to the dry ingredients and mix with a spatula until just combined, being very careful not to over-mix the batter, then fold in the chocolate chips. Pour the batter into a 9×5-inch loaf pan sprayed with nonstick spray and sprinkle additional chocolate chips on top, if desired.
BAKE! Bake the pumpkin zucchini bread in the oven at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted comes out clean. Leave the bread in the pan for 10 minutes before carefully inverting it onto a wire rack to cool. Slice and enjoy!

Tips, Tricks and Substitutions

Make sure you DON’T over mix the batter. This results in super dense bread which we don’t want. We’re going for fluffy and soft!
It’s important to squeeze as much water out of the shredded zucchini as you can. No need to peel the zucchini.
Feel free to sub the whole wheat pastry flour with 1:1 gluten-free baking flour or even all-purpose flour. I don’t recommend using almond flour or coconut flour in this recipe.
You can easily swap out the Greek yogurt for mashed banana, applesauce or extra pumpkin puree.
Mix in other fun additions if you don’t want to use chocolate chips like chopped nuts such walnuts or pecans, coconut flakes, dried fruit or fresh berries.

Other Baking Methods

If making three mini loaves, bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean. When making for friends and family, I like to double this recipe and make 6 mini loaves!
This recipe also makes delicious pumpkin zucchini muffins. Simply distribute the batter into 12 muffins cups sprayed with nonstick spray (or muffin liners) and bake at 350 degrees F for 18 to 22 minutes.
Alternatively you can make 24 mini muffins for bite-sized, poppable treats! Just bake these at 350 degrees F for about 15 to 17 minutes.

Prepping and Storage

To Store: This pumpkin zucchini bread can be stored in an airtight container or wrapped in plastic at room temp for up to 3 days, but make sure to refrigerate after that to keep this longer. This bread will last up to a week in the fridge.

To Freeze: This bread freezes really well too! You can either wrap the entire loaf in plastic wrap, aluminum foil or a freezer-safe bag or freeze individual slices. When ready to serve, allow to thaw out overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.

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