These whole wheat pumpkin muffins are so tasty that no one will notice that you used whole wheat. Easy to make, keeps well, and tastes delicious!
Course
Breakfast, Dessert
Cuisine
American
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings12
Calories176kcal
AuthorKatie Moseman
Ingredients
7 1/2ouncespureed pumpkinhalf of a 15 ounce can
1/2cuplight brown sugar
1/2cupgranulated sugar
1pinchsalt
1 1/4cupwhole wheat flour
1teaspoonbaking powderheaping
1/2teaspooncinnamon
6tablespoonsbuttermelted and cooled
2large eggs
Instructions
Preheat the oven to 350 F and line a 12 cup muffin pan with paper liners.
In a large mixing bowl, stir together the pumpkin, sugars, and salt until well combined.
Add in the flour, baking powder, cinnamon, butter, and eggs, then stir together until just combined. Don't overmix. Fill the paper cups about 2/3 of the way full.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the pan cool on a rack for 10 minutes, then remove the muffins from the pan and place them on a rack to finish cooling.
Nutrition Facts
Whole Wheat Pumpkin Muffins
Amount Per Serving
Calories 176Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 42mg14%
Sodium 67mg3%
Potassium 137mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 2970IU59%
Vitamin C 0.7mg1%
Calcium 37mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.