Honey Wheat Pumpkin Muffins
These healthier Honey Wheat Pumpkin Muffins have no white flour or white sugar and only need 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.
Servings 14 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!
Recipe Source : Found & adapted from www.laurenslatest.com
Pumpkin : Make sure you are using 100% pure pumpkin NOT the pumpkin pie filling. They are very different but the cans look very similar.
Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 136mg | Potassium: 131mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2081IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg