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Spiced Whole-Wheat Pumpkin Muffins


  • Author: Jennifer McDaniel
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 24 mini muffins 1x

Description

It wouldn’t feel like fall without a pumpkin muffin recipe. These spiced whole-wheat pumpkin muffins come with a side of nostalgia, having been the pumpkin spiced treat I grew up eating. As a little girl I remember as soon as the weather started to change, these pumpkin muffins would be on repeat until Christmas cookie baking took center stage. Over the years, this recipe has been tweaked here and there until finally deemed perfect. These muffins are light and fluffy but made with significantly less sugar than most pumpkin muffin or bread recipes out there. These glazed mini-muffins make for a perfect afternoon snack or after dinner treat. But you can leave off the icing and pair with a cup of yogurt for a well-balanced breakfast.

mini pumpkin muffins glazed on a sheet pan


Ingredients

Scale

Dry Ingredients:

  • 2 cups whole-wheat pastry flour (can substitute 1 cup white flour and 1 cup whole wheat)
    ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

Wet Ingredients:

  • 1 cup pureed pumpkin
  • 8 oz regular yogurt
  • ¼ cup oil
  • 2 eggs

Instructions

  1. Preheat the oven to 400 F. Spray muffins tins with non-stick spray.
  2. Combine the dry ingredients in a large bowl. In a medium bowl combine the wet ingredients and stir until blended. Add the wet ingredients to the dry, and stir until just combined.
  3. Spoon batter into the muffin tin ¾ of the way full.
  4. Bake for 17-20 minutes.

Notes

The muffins are done if you poke the center of the muffin with a tooth pick and it comes out clean (a few crumbs are fine, just not sticky or gooey).

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: pumpkin muffin whole wheat

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.