Whole Wheat Pumpkin Muffins

There’s something magical about the aroma of freshly baked Whole Wheat Pumpkin Muffins wafting through the kitchen. It brings back memories of crisp fall mornings, when the world outside is adorned with vibrant leaves. I remember the first time I baked these delightful muffins; the excitement was palpable as I mixed together the wholesome ingredients, each step promising delicious warmth. These muffins aren’t just a treat for the taste buds, but a hug in food form. The combination of pumpkin, whole wheat flour, and spices creates a comforting flavor profile that’s hard to resist. Whether enjoyed with a warm cup of coffee or as a quick snack between meals, they remind me of the beauty of autumn and the joy of simple pleasures. Whenever I share them with friends and family, I see their faces light up with delight, and that’s what makes these muffins truly special. If you’re looking for a way to celebrate the season, baking a batch of Whole Wheat Pumpkin Muffins is the perfect way to do it.

When it comes to baking, my love for the process shines through in every bite of these muffins. The soft texture and delightful flavor come from a thoughtful blend of ingredients that work in harmony. The whole wheat flour gives them a wholesome quality, while pumpkin puree adds moisture and a hint of sweetness. Each muffin is a perfect vessel for the warm spices—cinnamon, nutmeg, and ginger—that evoke the essence of fall. There’s no need for fancy equipment; just a simple mixing bowl and a muffin tin will do. This recipe is about embracing the season and sharing love through food. Plus, they’re incredibly easy to whip up, making them ideal for both seasoned bakers and first-timers alike. So, let’s gather our ingredients and get started on creating these delightful muffins!

FAQ

Conclusion

The Whole Wheat Pumpkin Muffins are a delightful blend of flavors and textures that encapsulate the essence of autumn. With their moist crumb and warm spices, they’re perfect for breakfast or a sweet snack. I encourage you to give this recipe a try; it’s a wonderful way to embrace the season and share some love with friends and family. Enjoy the process and the delicious results of your baking endeavor!

Whole Wheat Pumpkin Muffins

The ultimate comfort food, Whole Wheat Pumpkin Muffins blend wholesome ingredients with delightful spices for a cozy treat. These muffins are moist, flavorful, and perfect for autumn cravings. Bake a batch tonight for a delicious snack or breakfast option!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 ¼ cups Whole Wheat Flour Or all-purpose flour.
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Grated Nutmeg
• ½ teaspoon Ground Ginger
• 1 cup Coconut Milk Or almond milk.
• 1 cup Pumpkin Puree 100% pumpkin puree.
• 1 large Egg
• ½ cup Coconut Oil Melted and cooled.
• ½ cup Honey Or maple syrup.
• 1 teaspoon Vanilla Extract

Equipment

• Muffin tin
• Muffin cup liners

Method

 

1. Preheat oven to 400℉ (200℃). Line a 12-cup muffin tin with liners or grease well with oil.
2. Over a large mixing bowl, sift 2 ¼ cups whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon grated nutmeg, and ½ teaspoon ground ginger. Whisk to combine ingredients.
3. In a separate bowl, mix together 1 cup coconut milk, 1 cup 100% pumpkin puree, 1 large egg, ½ cup coconut oil, ½ cup honey, and 1 teaspoon vanilla extract until well combined.
4. Add wet ingredients to dry ingredients and fold together gently, until just combined. Do not over-mix as this will result in dense muffins.
5. Measure about ¼ cup into each muffin cup, until each muffin cup is about ¾ of the way full.
6. Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the muffins from the oven and let them cool for 10 minutes in the muffin tin on a cooling rack. After 10 minutes, carefully remove the muffins from the tin and finish cooling on a wire rack.

Notes

• Coconut Milk: Swap out buttermilk, regular milk, or your favorite non-dairy milk.
• Coconut Oil: Use canola oil or melted and cooled butter in place if desired.
• Flour: Whole white wheat, all-purpose flour, or an all-purpose 1:1 gluten-free flour can be used in place of whole wheat flour.
• Spices: Feel free to use 2 teaspoons of homemade pumpkin pie spice in place of the cinnamon, nutmeg, and ginger.
• Pumpkin: Use canned or homemade pumpkin puree, not pumpkin pie filling. If using homemade puree, strain over a fine-mesh strainer lined with cheesecloth for 2 to 4 hours and then measure out 1 cup of the strained puree to use for the muffins.
• Egg-Free: Mix together 1 tablespoon of ground flaxseed plus 3 tablespoons water and let sit for 5 minutes before adding to the batter in place of egg.
• Add Chocolate Chips: Add ½ cup of chocolate chips to the dry ingredients and toss before adding the wet ingredients.
• Double the Recipe: I recommend doubling this recipe to put a full 15-ounce can of pumpkin puree to use. These pumpkin muffins freeze well, so doubling the recipe is never a bad idea.
• Storage: Store muffins in the fridge in an airtight container for up to 5 days and in the freezer for up to 3 months. These pumpkin muffins are so moist, they would mold if left out at room temperature.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.