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whole-wheat-mini-pumpkin-muffins-recipe

Whole Wheat Mini Pumpkin Muffins Recipe

These mini pumpkin muffins are made with whole wheat flour and are perfect for a healthy snack or breakfast.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.25 teaspoon Ground Cloves
  • 1 cup Pumpkin Puree
  • 0.5 cup Brown Sugar
  • 0.25 cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract

Instructions 

  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
  2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, mix together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Keywords

Muffins, Pumpkin, Whole Wheat
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