Whole Wheat Pumpkin Spice Muffins

pumpkin spice muffins

Now that we’re officially into fall, we can dive head-first into pumpkin overload, right? Pumpkin isn’t just a tasty and seasonal way to flavor your morning latte; it’s packed with healthy fiber, antioxidants, and lots of vitamins and minerals, and a great, light way to add moisture and flavor to baked goods.

These muffins aren’t your typical cupcake-disguised-as-a-breakfast-food muffins. These are lightly sweet and dense—perfect for a grab-and-go breakfast before work. Make up a batch of these on the weekend, keep them in an airtight container in the fridge, and eat them for breakfasts or snacks all week long.

If you’re iffy about working with whole wheat flour or serving whole grains to your family, you’ll be happy to know that this recipe uses white whole wheat flour. While it’s still a whole grain flour, it is ground from a milder, lighter color wheat berry. Using this different wheat berry means the resulting flour gives you a lighter, flakier, and generally less cardboard-y tasting final result. White whole wheat flour is available in the baking aisle of most grocery stores. It does run a little more expensive than regular wheat flour or all purpose flour, but the extra cash is worth it for the improved results in baked goods. Your family won’t know the difference!

Whole Wheat Pumpkin Spice Muffins

Makes 12 large muffins

PumpkinSpiceMuffins2Ingredients

  • ½ cup melted coconut oil
  • ½ cup sugar
  • 1 1/4 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • ⅓ cup milk
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 2 cups white whole wheat flour

Directions

  1. Preheat oven to 350°. Fill a muffin tin with paper muffin cups or spray with cooking spray and then set aside.
  2. In a large mixing bowl, stir together the coconut oil, sugar, pumpkin puree, egg, vanilla extract, and milk until well-combined. Set aside.
  3. In a second bowl, stir together the baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and flour. Add the dry ingredients to the wet, and stir until just combined. Do not overmix!
  4. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
  5. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Per Muffin

238 calories, 14.9g fat, 25.6g carbs, 3.8g protein

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Cassie Johnston is an award-winning food writer and recipe developer living and working in Southern Indiana. Her work has been feature in national publications such as Gourmet Magazine and The Huffington Post. Cassie’s a big fan of strenuous hikes, cheese, watching sports, Brussels sprouts, and craft beer, and she’ll talk your ear off about her love of local food and seasonal eating. She’s obsessed with social media and loves connecting with new friends!