Whole Wheat Pumpkin Muffins

Start your day with a wholesome treat by baking these delightful Whole Wheat Pumpkin Muffins! Made with nutrient-rich whole wheat flour and naturally sweetened with brown sugar and a touch of maple syrup, these muffins are perfectly spiced with warm notes of cinnamon, nutmeg, and ginger. Moist and fluffy thanks to velvety pumpkin purée and coconut oil, they’re a healthy yet indulgent way to celebrate fall flavors. Ready in just 35 minutes and easy to make, these muffins are ideal for breakfast, snack time, or a cozy dessert. Enjoy them fresh from the oven or store them for a quick grab-and-go option all week long!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 1 cup Pumpkin puree
• 0.5 cup Brown sugar
• 2 tablespoons Maple syrup
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.25 cup Milk
• 0.25 cup Coconut oil (melted)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease the cups with oil.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

Step 3

In a separate medium-sized bowl, whisk together the pumpkin puree, brown sugar, maple syrup, egg, vanilla extract, milk, and melted coconut oil until the mixture is smooth and creamy.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; the batter should be just combined.

Step 5

Using a spoon or ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.

Step 6

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 8

Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	(720.9g)

Amount per serving	% Daily Value*
Calories	1796.9

Total Fat 79.0g	0%
Saturated Fat 56.2g	0%
Polyunsaturated Fat 3.9g
Cholesterol 229.9mg	0%
Sodium 1866.6mg	0%
Total Carbohydrate 256.7g	0%
Dietary Fiber 30.5g	0%
Total Sugars 109.4g
Protein 35.5g	0%

Vitamin D 80.6IU	0%
Calcium 317.0mg	0%
Iron 12.4mg	0%
Potassium 1508.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 7.6%

Carbs: 54.6%