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!
7 1/2ouncespureed pumpkinhalf of a 15 ounce can
1/2cuplight brown sugar
1 1/4cupwhole wheat flour
6tablespoonsbuttermelted and cooled
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.
Whole Wheat Pumpkin Muffins
Amount Per Serving
Calories 176Calories from Fat 54
% Daily Value*
Saturated Fat 3g19%
Vitamin A 2970IU59%
Vitamin C 0.7mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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