Whole Wheat Pumpkin Muffins
Start your day with a wholesome treat by baking these delightful Whole Wheat Pumpkin Muffins! Made with nutrient-rich whole wheat flour and naturally sweetened with brown sugar and a touch of maple syrup, these muffins are perfectly spiced with warm notes of cinnamon, nutmeg, and ginger. Moist and fluffy thanks to velvety pumpkin purée and coconut oil, they’re a healthy yet indulgent way to celebrate fall flavors. Ready in just 35 minutes and easy to make, these muffins are ideal for breakfast, snack time, or a cozy dessert. Enjoy them fresh from the oven or store them for a quick grab-and-go option all week long!
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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
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 2 tablespoons Maple syrup
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.25 cup Coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease the cups with oil.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, brown sugar, maple syrup, egg, vanilla extract, milk, and melted coconut oil until the mixture is smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; the batter should be just combined.
Using a spoon or ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 109.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 317 mg | 24% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1509 mg | 32% | |
*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.
