Simple and easy to make Whole Grain Pumpkin Muffins are nutritious enough for breakfast but delcious enough to serve as dessert. Great for picky eaters!
Yum! If you could just smell my kitchen right now. Pumpkin spice is wafting through the whole house and I’m in my happy place. I think I am more excited to see my daughter’s eyes when she sees I’ve been baking again.
Pumpkins aren’t just for decorating your front porch or carving a Halloween Jack O’ Lantern, they are also considered a super food and should be enjoyed often.
Just a few benefits of pumpkin that I thought would be fun to share:
♥ this delicious vegetable provides a great source of beta-carotene, vitamin A and fiber.
♥ only 40 calories per half-cup serving.
♥ nutrient-rich and versatile – rich in carotenoids, which are responsible for the bright orange color
♥ health-enhancing antioxidants.
♥ beta-carotene is important for maintaining healthy eyes, lungs, heart function and circulation.
Sounds great to me!
Pumpkin should be eaten all year-long, not just in the Fall. There’s so many delicious ways to add it recipes. like in my famous No Bake Pumpkin Cheesecake, or, pumpkin soup and pumpkin cookies (recipes are coming shortly).
Now about the muffins. Don’t let the idea of muffins scare you. Yes, there are many brands that are loaded with refined sugar and unhealthy fats, but you can bake your own and put what you want in them. That’s exactly what we are doing here.
What you’ll need for the muffins:
- pumpkin puree
- whole grain flour (spelt/whole wheat)
- real butter
- raw honey
- baking powder
- baking soda
- pumpkin spice
Here’s how to make them:
- Preheat the oven to 350° and line a 12 cup muffin pan.
- In a large bowl, dump all the dry ingredients together and whisk to combine.
- Make a well in the center of the dry ingredients.
- Add in the pumpkin, eggs (slightly beaten) and butter (melted) into the well.
- Blend all ingredients until everything is combined.
- Divide the mix into the 12 muffin cups and bake in the oven for approx. 18 minutes. If you are using the mini muffin pans then you’d only bake them about 10 minutes but keep an eye on them.
Tip: using an ice-cream scoop makes filling the muffin liners a lot easier.
By the way, these muffins freeze well, so make lots and pack them into the deep freeze to have them on hand for after school snacks, lunches and breakfast. Bake once and enjoy over and over.
If you want to make mini muffins for the younger kids or smaller portion size, only bake the muffins for about 10-12 minutes.
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Whole Grain Pumpkin Muffins
These whole grain pumpkin muffins are super easy to make, packed full of good stuff and kids approved!
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 12 muffins
- Category: Snacks
- Method: Baking
- 1 1/2 cups of whole grain flour (spelt)
- 1 tablespoon of pumpkin spice
- 1/4 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/3 cup of butter (melted)
- 1 cup of pumpkin puree
- 2 eggs (slightly beaten)
- 1/2 cup raw honey
- Preheat oven to 350°
- Line a 12 cup muffin tin
- Add all the dry ingredients into a large bowl
- Blend using a whisk
- Make a well in the center of the dry ingredients
- Add the butter, pumpkin and eggs
- Blend well
- Evenly divide the mixture into the 12 muffin cups
- Bake for aprox. 18 minutes