Whole Wheat Pumpkin Muffins

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Since Fall is in full swing, I wanted to share my recipe for Pumpkin Muffins. Every year it’s the only Pumpkin flavored treat that I’m required to make. I make them for birthdays, thank you’s, when I need to bring something to a party, or if we’re spending the night at someone’s house. They’re always gone in 2 days TOPS and I’m always asked for more.

They’re incredibly simple, my favorite thing is that they’re not too sweet so the chocolate chips add the best hint of sweetness. Hope you love them as much as we do!

Print Recipe
Whole Wheat Pumpkin Muffins
Course Breakfast
Servings
Ingredients
  • 3 cups whole-wheat flour
  • 3 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup oil I like vegetable oil best, but coconut oil works too
  • 1 cup honey
  • 1 teaspoon vanilla
  • 1 15 oz can pumpkin puree
  • 1 cup semi-sweet chocolate chips
Course Breakfast
Servings
Ingredients
  • 3 cups whole-wheat flour
  • 3 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup oil I like vegetable oil best, but coconut oil works too
  • 1 cup honey
  • 1 teaspoon vanilla
  • 1 15 oz can pumpkin puree
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350.
  2. In a large mixing bowl whisk together the dry ingredients - from the flour down to the salt.
  3. Make a hole in the center and add eggs, oil, honey, and vanilla. Stir together until just mixed. Don't overmix!
  4. Fold in the pumpkin puree and the chocolate chips.
  5. Scoop into muffin liners, about 2/3 full.
  6. Bake for about 16-20 minutes. Check for doneness and remove when a toothpick inserted into the center of a muffin comes out clean.
Recipe Notes
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