These are AMAZING!! I Googled a recipe for whole wheat pumpkin muffins and found one at Meatless Monday. It does use a little regular flour, but there is whole wheat flour and I substituted stevia for sugar. With that substitution, these muffins (12 regular cupcake size) come in at a whopping 130 calories a piece!! And they are super moist. Fall can now begin!!
1/2 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 1/2 cups canned pumpkin puree or roasted pumpkin puree (not pumpkin pie filling)
1/3 cup olive oil
2 large eggs
2 1/2 teaspoon pumpkin pie spice
3/4 cup sugar*
1/2 teaspoon baking soda
1/2 teaspoon salt
*I used 1/4 cup of Sweet Leaf brand stevia instead.
Preheat oven to 350 F. Line mini-muffin pan with muffin cups.
Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda and salt in a large bowl until smooth.
Stir together the flours and baking powder.
Add dry ingredients the pumpkin mixture. Mix until just combined.
Pour batter into each muffin cup, so that each cup is about 3/4 full.
Bake for about 18-20 minutes, or until muffins are puffed and golden brown. When muffins are done, a wooden toothpick inserted into the center of the muffin should come out clean.