Whole Wheat Pumpkin Muffins

These soft and fluffy Whole Wheat Pumpkin Muffins are naturally sweetened with maple syrup and made with 100% whole wheat flour for a healthy Fall breakfast or snack!

Course Bread, Breakfast

Cuisine American

Keyword Whole Wheat Pumpkin Muffins

Prep Time 15

Cook Time 23

Total Time 38

Servings muffins

Calories 325kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

¾ cup canned pumpkin
½ cup pure maple syrup
½ cup avocado oil or coconut oil
1 large egg
1 tsp pure vanilla extract
1 cup 100% whole wheat flour
1 tsp ground cinnamon
1 tsp baking soda
¼ tsp salt

Instructions

Preheat oven to 350℉.
Line a 12-cavity muffin tin with 6 parchment paper liners, alternating between each muffin well so they have extra space to spread then rise.
In a large bowl, add wet ingredients: pumpkin puree, maple syrup, avocado oil, egg, and vanilla. Mix well.
In a medium bowl, add dry ingredients: flour, baking soda, cinnamon, and salt and mix well with a metal whisk to evenly distribute ingredients.
Add dry ingredients to the wet ingredients and mix until just incorporated, taking care not to overmix the batter. The batter will be thick.
Divide the batter evenly between muffin cups. Aim for a little over ¼ cup batter per muffin liner.
Bake at 350℉ for 23-25 minutes.
Allow muffins to cool in the muffin tin for 5-10 minutes then transfer to a wire cooling rack and to fully cool. They're great as is and also awesome with a little butter or peanut/almond butter spread over them. Enjoy!

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

This recipe yields 6 tall muffins with a rounded muffin top. If you'd like to make smaller muffins, stretch the batter to yield 9 muffins and reduce the bake time as needed. Smaller muffins will bake up faster and clock in at about 215 calories per muffin.

Nutrition