These healthier honey wheat pumpkin muffins have no white flour or white sugar and are only one bowl! Made with honey, whole wheat flour, brown sugar, pumpkin, and warm pumpkin spice. Top with some pepitas for the best pumpkin muffin recipe.
PUMPKIN MUFFINS RECIPE
Call me crazy but I am already in full blown all things pumpkin and fall mode. What’s even maybe crazier is that I have made these honey wheat pumpkin muffins 3 times in the last two weeks!
Words can’t accurately describe the deliciousness. Normally baked goods that use whole wheat flour turn out dense and chewy. Not these muffins. Combine that hearty whole wheat flour with pumpkin & honey and it tastes out of this world soft & moist.
In my baking world these pumpkin muffins are a healthier version of a pumpkin muffin. There is no white flour and no white sugar. But there is still oil and other stuff that some people may say is unhealthy……. you see what I mean when I say”healthier” 🙂
I’m one of those cooks that wants things to taste good. If that means using 2 sticks of butter and all white sugar then awesome! Or, if that means using whole wheat flour and honey, then that’s amazing too. I just want yummy food!
How to make Pumpkin Muffins with whole wheat & honey
Combine your dry ingredients into a large mixing bowl. You’ll need whole wheat flour, brown sugar, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Stir that with a whisk to break up clumps from the flour and brown sugar. Make a well in the center for the wet ingredients.
Inside that well, add your wet ingredients. Eggs, pure pumpkin, oil, honey, and vanilla extract. Stir that all together with a wooden spoon or a spatula.
Fill each muffin cup with batter. It will be about 3/4 full. The recipe yields 14 muffins. I will admit that one time I made these I used all the batter for 12 muffins (so the muffin cups were full) and it still worked well. The muffins fluff up and dome up nicely. They had to be cooked for an extra minute or two because there was more batter to bake up.
If wanted top with some pepitas and bake them in the oven. I have made these with the pepitas and without. We liked them more with the pepitas on top. It adds a nice salty crunch. But the plain pumpkin muffins with no garnish were just as good, and it did not stop me from eating more than I want to admit 🙂
Tips for making Pumpkin Muffins
I have only used canola oil to make these. You can try using coconut oil or olive oil but it may slightly affect the flavor. For sure if you use olive oil I would at the very least use an extra-virgin light flavor olive oil. If using coconut oil, be sure and melt it down to the liquid first and then measure it.
In my opinion, it is worth it to buy the whole wheat flour just for these muffins! If you’re anything like me then you will make these 3 or 4 times and gotten your use out of the whole wheat flour. Yes, you could use all-purpose but I seriously would NOT recommend it.
You can find pepitas by the other nuts and nut snack mixes in the grocery store.
A tip for the pepitas and whole wheat flour since these are not normal pantry items. Go to the bulk section of your grocery store, if it has one, and just buy the amount you need. I do this all the time.
This is not an affiliate link or anything and I am sharing because I LOVE these cupcake/muffin liners so much. I order mine on Amazon because they are cheaper. The 4 pack that I linked to above is an amazing deal for these.
Try these other muffin recipes
- Mini Chocolate Chip Muffins
- Snickerdoodle Pumpkin Muffins
- Cream Cheese Streusel Pumpkin Muffins
- Chocolate Zucchini Muffins
- Greek Yogurt Banana Muffins
- 1 1/2 cups whole wheat flour
- 1/2 cup light brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup pure pumpkin
- 1/2 cup canola or vegetable oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup pepitas, optional
Heat oven to 350 degrees. Line muffin tins with liners and set aside. I like to very lightly spray the inside of the liners to ensure that it does not stick.
In a large mixing bowl, add whole wheat flour, light brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir with a whisk to break up any clumps.
Make a well in the center and add your wet ingredients. Eggs, pumpkin, oil, honey, and vanilla extract. Stir with a wooden spoon or a spatula just until it's combined and no flour pockets remain.
Scoop batter into muffins tins, about 3/4 full. Sprinkle the tops with pepitas if wanted.
Bake for 15-20 minutes or until a toothpick inserted comes out clean. These muffins dome really nicely and they will look done. Mine are perfect at 16 minutes.
Let cool in the muffin tins for 5 minutes and then remove the muffins to a cooling rack. Eat warm or at room tmeperature. Store leftovers inside a Ziploc bag. The bag keeps them nice and moist!
Make sure you are using the canned pure pumpkin (like Libby's). They also make a pumpkin pie filling that looks similar. Don't get that one. You want the pure 100% pumpkin.
Recipe found and adapted from www.laurenslatest.com
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