These whole wheat pumpkin muffins, slathered with butter and drizzled with a little bit of honey are like a bite of heaven. Pumpkin lovers rejoice!
Between harvesting our summer crop, planting our fall/winter garden, school starting up, doing family activities, and visiting with family members…I’ve been super busy lately. And not only do I feel like I don’t have enough time to make something sufficient in the mornings, I feel like there’s nothing to make. Well, there’s oatmeal, but no one in my family actually enjoys eating oatmeal.
So I started flipping through my recipe binder and found a recipe for whole wheat pumpkin muffins. Sure enough, I hadn’t made that recipe in over a year, despite how incredibly addictive they are. And when I made them again today, they were just as amazing as I’d remembered. I was really glad I still had a can of organic pumpkin puree.
These pumpkin muffins, slathered with butter and drizzled with a little bit of honey are like a bite of heaven. Pumpkin lovers rejoice! They are super easy to make and can be whipped up in less than 30 minutes.
When I shared these muffins last year, the pictures were slightly horrendous. No lie. The pictures simply didn’t do these wonderful, tender muffins justice. So here they are, in all their glory.
Whether you’re looking to make a breakfast that’s healthy for your family, or you’re wanting to make breakfast lickety-split, these soft, hearty whole wheat pumpkin muffins are the perfect breakfast for any day of the week.
Here’s the recipe:
- 1½ cups organic whole wheat flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup pure organic honey or maple syrup
- ⅓ cup melted butter or melted coconut oil
- 1 cup organic pumpkin puree (where to buy)
- Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
- In a large bowl, mix together the flour, spices, baking soda, baking powder, and salt.
- In a medium bowl, combine the eggs, honey, and melted butter (or coconut oil). Add to the dry ingredients and mix together until well combined. Fold in the pumpkin puree. Do not overmix.
- Pour the batter into the prepared muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store in an airtight container at room temperature for 4 days or place in a freezer bag and freeze for up to three months.
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Looking for more easy muffin recipes?
Healthy Blueberry Cranberry Muffins
Whole Wheat Chocolate Chip Muffins
Gluten Free Chocolate Chip Muffins
G’day and thanks for sharing at the #SayGdayParty!
Please make sure to stop by if you haven’t already and visit some other people also attending the party and would be great if you could answer one of my questions or two! Thank you! Cheers! Joanne
Looks great. Pinned and shared. I will be making them sometime.
Mmm…. pumpkin! I WILL be making these and may try to sub . gluten free flour instead of wheat. My daughter has an allergy and it is always hard to find a good muffin recipe with gluten free flour. I did see your recipe for gluten free chocolate chip muffins and will be trying those too. I’m so glad you shared at the Saturday Soiree Blog Party.
These look delicious! I bet the pumpkin makes them nice and soft.
Oh definitely Mandy! Thanks for stopping by.
mmm… I heart anything pumpkin! I’m sad that summer is coming to an end but I am excited for fall flavors!
Looks yummy! Love your pics too. Featured + pinned!
xo
Pumpkin anything sounds good to me, especially muffins! Thanks for sharing!
This recipe looks delish! I love pumpkin and love when fall comes around so I can eat pumpkin. Pinned for the future.
Oh dear, they all look simply delicious. I love home made muffins in the morning with a good cup of coffee. Nothing better. I am printing up the recipe for the Whole Wheat Pumpkin Muffins. Perfect for a Fall morning breakfast. Yum.
Hello Karen! I agree—nothing beats warm, homemade muffins fresh out of the oven in the morning. I know you’ll love them! Thanks for stopping by and have a wonderful Labor Day!
These look delicious! I love using whole wheat flour when possible, and I’m so ready for pumpkin recipes. Thanks for sharing this one with us!
I’d be thrilled if you’d link up at this week’s Off the Hook!
I made these this morning and they were really yummy. A real treat!
I’m so glad you liked the muffins Etta! Thanks for taking the time to share!
Yum! I’m in total pumpkin mode right now…so glad that the cool weather will be arriving soon! I can’t wait to make these. They look so nutritious and tasty. Perfect with a cup of coffee in the morning! Pinned and tweeted.
Hi Blair! It’s funny how we’re already in full pumpkin mode when it still gets up to 95 degrees some days. Thanks for sharing!
They look wonderful…I am looking forward to the fall flavors! It’s funny, I don’t love pumpkin but I do in breads and muffins! So glad you linked this up with us at Foodie Fridays.
My favorite thing about fall is all the pumpkin food and drinks…haha! These look and sound yummy
I am always looking for healthy and yummy muffin recipes. Yours look great. Thanks for sharing and have a great week. — Sabine