Whole Wheat Pumpkin Muffins
Posted on October 10, 2015 by Dana DeVolk
Whole Wheat Pumpkin Muffins topped off with pumpkin seeds and pumpkin spice glaze.
It’s Fall my favorite time of the year. And pumpkin is one of my favorite flavors of the season. Hello again, it Celeste from The Whole Serving, and this time around I’m sharing my Whole Wheat Pumpkin Muffins topped off with pumpkin seeds and pumpkin spice glaze.
I don’t know about you, but I don’t have a lot of free time and during the holidays I have even less of it. That’s the wonderful thing about these muffins, they come together so quickly. No eggs to crack, no oil to measure but loads of moisture.
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- ½ cup brown sugar
- ½ cup natural sugar or granulated sugar
- 1 cup almond milk
- ½ cup unsweetened applesauce
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- ½ cup unsalted pepitas
- ⅓ cup powdered sugar
- ¼ teaspoons pumpkin pie spice
- 2 teaspoons almond milk