Whole Wheat Pumpkin Muffins

Print Recipe

5 from 2 votes

These Whole Wheat Pumpkin Muffins are a wholesome snack or treat you can feel good about feeding your family!

Prep Time10

Cook Time22

Total Time32

Course: Snack

Cuisine: American

Servings: muffins

Author: Kristin Maxwell

Ingredients

1/2 cup coconut oil or vegetable oil
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon milk
3/4 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
15 oz pure pumpkin puree (about 1 1/2 cups)

Instructions

Preheat the oven to 375 degrees F. Line a muffin tin with paper liners, or grease with non-stick spray.
Cream the white sugar, brown sugar, and coconut oil together until well blended. Mixture will be crumbly.
Add the eggs, vanilla, and milk. Mix well.
Add the whole wheat flour along with the baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Mix well.
Add the all purpose flour and mix just until flour disappears. Batter will be very thick.
Add the pumpkin puree and mix until evenly distributed.
Using a large cookie scoop, fill the muffin tins 3/4 of the way full.
Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5-10 minutes before removing from the pan.

Notes

An important thing when making muffins is to not over-mix them. So when you’re making this recipe, you’ll want to stir in the flour just until it’s all incorporated, but not stir it much after that. The batter will be REALLY thick. But then you’ll add in your pumpkin puree, and everything will loosen up and arrive at the correct consistency you expect from muffins.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.