Pumpkin Whole Grain Muffins
Start your day on a wholesome and seasonal note with these Pumpkin Whole Grain Muffins, a perfect blend of hearty whole wheat flour, rolled oats, and cozy autumn spices like cinnamon, nutmeg, and ginger. Sweetened naturally with maple syrup and packed with the nourishing goodness of pumpkin puree and unsweetened applesauce, these muffins are a guilt-free way to satisfy your sweet tooth. Optional add-ins like chopped walnuts or dried cranberries add delightful texture and flavor variations, making them versatile for any palate. Ready in just 35 minutes, these muffins are moist, fluffy, and ideal as a grab-and-go breakfast, mid-day snack, or even a healthier treat for fall gatherings. Whether enjoyed warm out of the oven or at room temperature, these pumpkin muffins deliver nutrition, taste, and seasonal charm all in one bite!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups rolled oats
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cups canned pumpkin puree
- 0.5 cups unsweetened applesauce
- 0.5 cups maple syrup
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.25 cups milk (dairy or non-dairy)
- 0.5 cups chopped walnuts or pecans (optional)
- 0.5 cups raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
In a separate medium bowl, whisk together the pumpkin puree, applesauce, maple syrup, eggs, vanilla extract, and milk until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
If using nuts or dried fruit, fold them into the batter at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.
Enjoy your Pumpkin Whole Grain Muffins as a healthy snack or breakfast treat!
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2124 mg | 92% | |
| Total Carbohydrate | 376.6 g | 137% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 190.3 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 392 mg | 30% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2607 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
