Whole Foods Whole Wheat Pumpkin Muffins
Packed with wholesome ingredients and warm autumnal spices, these Whole Foods Whole Wheat Pumpkin Muffins are the perfect balance of nutritious and delicious. Made with fiber-rich whole wheat flour, pure pumpkin puree, and naturally sweetened with honey or pure maple syrup, these muffins are a guilt-free treat that doesn't compromise on flavor. Greek yogurt and almond milk keep them moist and tender, while a medley of cinnamon, nutmeg, ginger, and cloves infuses each bite with cozy fall flavors. For added texture, mix in optional chopped walnuts or dark chocolate chips. Ready in just 35 minutes, these healthy pumpkin muffins are ideal for breakfast, snack time, or meal prep. Plus, they’re freezer-friendly for an easy grab-and-go treat any time!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 0.5 cup honey or pure maple syrup
- 0.5 cup plain Greek yogurt
- 0.25 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
In a separate medium bowl, whisk together the pumpkin puree, eggs, honey or maple syrup, Greek yogurt, almond milk, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—do not overmix, as this can make the muffins dense.
If using chopped nuts or dark chocolate chips, fold them into the batter at this stage.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Muffins can also be frozen for up to 3 months.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 339.2 g | 123% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 164.0 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 606 mg | 47% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3100 mg | 66% | |
*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.
