Whole Grain Pumpkin Muffins
Tender, moist, and perfectly sweet, these Whole Grain Pumpkin Muffins are a family favorite! This simple recipe can be enjoyed year round.
Servings: 18 muffins
Calories: 165kcal
Ingredients
- 2 cups Whole Wheat Pastry Flour can sub with all-purpose or GF
- 2 ¼ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ⅛ tsp ground allspice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ¾ cup avocado oil
- 3 eggs
- 2 teaspoon vanilla extract
- 2 cups pumpkin puree canned or freshly roasted
- ½ cup chocolate chips, walnuts, or other add-ins
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine flour, spices, baking soda, baking powder, and salt. Stir to combine and set aside.
- In another bowl, combine brown sugar, pumpkin, oil, vanilla, and eggs. Add wet mixture to dry and stir until JUST combined. A few lumps are ok but be careful not to overmix.
- Using a melon baller or tablespoon, scoop a spoonful of batter into each tin. Sprinkle a few chocolate chips or other favroite add-ins into each cup. Finish off by adding another spoonful of batter until each tin is roughly ¾ of the way full. Add a final sprinkle of chocolate.
- Bake for 23-25 minutes, or until muffins are fluffy, golden, and pass the toothpick test. Let sit for 10 minutes prior to transferring to a wire rack to cool.
Notes
This recipe yields roughly 18-20 muffins. We often bake 1 tray of muffins and make a small loaf in a glass baking dish which can easily be frozen to be enjoyed at a later date.
Nutrition
Calories: 165kcal