Whole Wheat Pumpkin Muffins
This is a variation of our whole wheat muffins base recipe. These easy whole wheat pumpkin muffins use one full can of pumpkin, so they are extra moist AND you won't be stuck with an awkward leftover amount of pumpkin!
Servings: 12 muffins
Ingredients
- 1 ½ cups white whole wheat flour*
- ½ Tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup dark chocolate chips (optional)
- 1, 15-ounce can pumpkin puree
- ½ cup packed brown sugar
- ¼ cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° F. Prepare a 12-cup muffin pan with nonstick spray or muffin liners.
- In a large bowl, gently whisk whole wheat flour, pumpkin spice, baking powder, baking soda, salt. Add chocolate chips and toss to evenly coat.
- In a separate large bowl, whisk pumpkin, sugar, oil, eggs, and vanilla until combined.
- Add liquid ingredients to flour mixture. Using a spatula, fold ingredients until just moistened. Do not overmix.
- Portion ~¼ cup batter into each cup. Bake 18-20 minutes or until slightly golden and a toothpick inserted into the middle comes out clean. Enjoy!
Notes
*Substitute 1 cup whole wheat flour and 1/2 cup all purpose flour.
Our whole wheat muffins base recipe calls for buttermilk, but we replaced it with the full can of pumpkin puree so that you're not left with an awkward amount of pumpkin puree in the refrigerator. You are welcome to follow the base recipe formula and use 1 cup of puree and 1/2 cup buttermilk if that is your preference. Use the leftover pumpkin puree in our pumpkin pie smoothie!