Whole Wheat Pumpkin Muffins: A Cozy and Nutritious Fall Treat
Hearty and moist muffins made with whole wheat flour and real pumpkin purée. Perfectly spiced and nutritious for a cozy fall breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin purée
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/3 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt until combined.
- In a separate large bowl, beat the eggs and brown sugar until smooth. Stir in the pumpkin purée, melted butter, and vanilla extract.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until just combined; do not overmix.
- Scoop the batter evenly into the prepared muffin tins, filling each about 3/4 full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.