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HONEY WHEAT PUMPKIN MUFFINS
I’ve made these healthier honey wheat pumpkin muffins three times in the last week! They are so good. Forget about the healthier ingredients like whole wheat flour, no white sugar, and no white flour. These are some of the best pumpkin muffins I’ve had and my kids love them too.
Using whole wheat flour in baked goods, such as muffins, can lead to really dense breads. But not in these healthier pumpkin muffins. Combined with the oil and honey, it makes them almost taste like a bran muffin but with pumpkin in it!
HOW TO MAKE HEALTHIER HONEY WHEAT PUMPKIN MUFFINS
Whole Wheat Flour – Feel free to substitute with all-purpose flour if you don’t care about using the whole wheat flour.
Light Brown Sugar – If you prefer the stronger molasses flavor of dark brown sugar then feel free to use that instead of light.
Pumpkin Pie Spice, Cinnamon, Baking Powder, Baking Soda, Salt
Oil – I use canola oil, yes I know oil is not necessarily “healthy”, but you can certainly use melted coconut oil or olive oil. If you use olive oil I would make sure to use the extra virgin olive oil as it has no olive taste to it.
MY TIPS FOR THIS RECIPE
- Can I use olive oil or coconut oil? Yes you can. Make sure that the you measure the coconut oil after it has been melted. If you use olive oil then I would highly suggest using extra virgin olive oil to avoid that strong, heavy olive taste.
- What can I substitute the oil with? I have never made this recipe substituting the oil but you could try using 1/4 cup applesauce + 1/4 cup oil to reduce some calories (to equal the 1/2 cup oil). I would suggest not using all applesauce in the recipe. I think it would yield a very gummy texture.
- If you don’t want to buy an entire bag of whole wheat flour for this recipe then go to the bulk section of the grocery store (if your store has one) and just buy what you need. Although, I would say it’s worth buying the bag cause you may just make these muffins several times 🙂
- Where do I find pepitas? Pepitas are a fancy name for pumpkin seeds. They are completely optional but in my opinion they are so worth it! You will find them by the nuts and snack mixes in the grocery store. I bet you can also order them from amazon as well.
TRY THESE OTHER MUFFIN RECIPES
- cinnamon apple cider muffins
- chocolate chip zucchini muffins
- chocolate chip banana muffins
- perfect pumpkin muffins
- cream cheese streusel pumpkin muffins
- one bowl applesauce muffins
Honey Wheat Pumpkin Muffins
- 1½ cups whole wheat flour
- 1/2 cup light brown sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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°. 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.
- 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!