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Whole-Wheat Pumpkin Muffins
Recipes

Whole-Wheat Pumpkin Muffins

By October 27, 2021November 3rd, 2021No Comments

These pumpkin muffins not only taste like fall, they make your kitchen smell incredible. With no added sugar, these muffins are sweetened with maple syrup and are the perfect treat this time of year. I love pairing these muffins with a hot cup of coffee in the morning.

Pumpkin is a rich source of beta-carotene, a carotenoid (or yellow/orange/red pigment in plants that acts as an antioxidant) the body converts to Vitamin A. Vitamin A is essential for an array of metabolic processes – optimal vision, immune function, cell regeneration, skin health, and more.

Enjoy these Pumpkin Muffins on a crisp fall morning, at the Thanksgiving Dinner table, or for dessert with loved ones. They will most definitely be a fan-favorite.

Whole-Wheat Pumpkin Muffins

  • 33 minutes
  • 18 ingredients
  • 7 steps

Ingredients

  • Yields: 12 muffins
  • Wet Ingredients
  • 2 bananas, ripe
  • 1 15 oz. can pumpkin
  • 2 egg
  • 1/3 cup 100% maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, unrefined
  • 1/2 cup milk of choice (I used vanilla unsweetened almond milk)
  • Dry Ingredients
  • 2 cups whole-wheat flour
  • 2 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • Optional
  • Crushed pecans for topping

Instructions

  1. Preheat the oven to 425°F. Line a muffin tin with muffin liners or spray with cooking spray and set aside.
  2. In one bowl, combine the wet ingredients. Mash the bananas, add the melted coconut oil, maple syrup, almond milk, eggs, pumpkin, and vanilla extract. Mix well.
  3. In another bowl, combine the dry ingredients. Whisk together the whole-wheat flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda.
  4. Add the dry ingredients to the wet ingredients and stir. Do not over mix, lumps in the batter are perfectly fine.
  5. Divide batter between the 12 muffin tins. Top with crushed pecans if desired.
  6. Bake muffins at 425°F for 5 minutes, then reduce heat to 350°F and bake for an additional 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Remove from the oven and allow to cool completely. Enjoy!
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Nutrition Info

  • Calories 189
  • Fat 6g
  • Carbs 29g
  • Protein 4g
  • Fiber 4g
  • Vitamin A 289ug