Whole Wheat Pumpkin Muffins
These tender, lightly sweetened Whole Wheat Pumpkin Muffins are packed with fiber, plant-based protein, and heart-healthy fats. Quick to make and perfect for breakfast, snacks, or lunchboxes, they are naturally flavorful, low in sugar, and ideal for everyday baking.
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Muffin tin (12 cups)
- Muffin liners – 12
- Measuring Cups and Spoons
- Spatula or wooden spoon
- Oven
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup maple syrup adjust to taste
- 1 teaspoon vanilla extract
- ½ cup melted coconut oil
Instructions
- Preheat and Prepare Muffin Tin: Begin by preheating your oven to 350°F (175°C) to ensure even baking. Line a 12-cup muffin tin with paper liners or lightly grease each cup with coconut oil or nonstick spray. This step prevents the muffins from sticking and makes removing them simple and clean. Preparing the muffin tin ahead of time helps achieve uniformly shaped muffins.
- Combine Dry Ingredients: In a large mixing bowl, add 1 ½ cups of whole wheat flour. Sprinkle in 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of pumpkin pie spice. Whisk or stir these ingredients until they are fully combined. This step ensures the leavening agent and spices are evenly distributed, which is essential for even rise and consistent flavor in each muffin.
- Mix Wet Ingredients: In a separate small bowl, combine 1 cup of pumpkin puree, 2 large eggs, ½ cup of maple syrup, and 1 teaspoon of vanilla extract. Whisk the mixture until smooth and uniform. Pour in ½ cup of melted coconut oil and stir rapidly until fully incorporated. Ensuring the wet ingredients are smooth and emulsified helps create a consistent batter that blends easily with the dry ingredients.
- Combine Wet and Dry Ingredients: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold until the flour is just incorporated. Avoid overmixing, as this can make muffins dense and tough. Light folding keeps them tender, airy, and evenly textured.
- Portion the Batter: Use a spoon, ice cream scoop, or measuring cup to evenly distribute the batter into the prepared muffin cups. Fill each about ¾ full to allow room for rising. Smooth the tops slightly with the back of a spoon to help create uniform, golden-brown muffin tops.
- Bake the Muffins: Place the muffin tin in the center of the preheated oven. Bake for 22–26 minutes, checking around 22 minutes for doneness. The muffins are ready when they have risen, tops are lightly golden, and a toothpick inserted in the center comes out clean. For even baking, rotate the tin halfway through if your oven has hot spots.
- Cool and Set: Once baked, remove the muffins from the oven and allow them to cool for 5–10 minutes in the tin. Then, transfer them to a wire rack to cool completely. Cooling ensures the muffins set properly and prevents them from becoming soggy, while making them easier to handle and enjoy.
- Serve and Enjoy: Serve slightly warm or at room temperature. Pair with tea, coffee, or a glass of milk for breakfast or a snack. Store any leftovers in an airtight container, or freeze for longer storage. These muffins are convenient, flavorful, and perfect for everyday meals or on-the-go treats.
Notes
- Use room temperature eggs for a smoother batter and even baking.
- Measure whole wheat flour accurately by spooning it into the cup and leveling with a knife; packing can lead to dense muffins.
- Maple syrup can be adjusted slightly for sweetness, but these muffins are best lightly sweetened to highlight the natural pumpkin flavor.
- Stir the batter gently; overmixing can make muffins tough. Folding until just combined keeps them tender and airy.
- Coconut oil adds moisture and subtle flavor; ensure it is melted but not hot when mixing with eggs to prevent curdling.
