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
how yummy these look and an added bonus is the healthiness factor. Thank you so much for sharing at Share It One More Time.. Cathy
Wow, these look delicious. Thanks so much for sharing your recipe with us at Wake Up Wednesday Linky Party.
Angel
Yum! I love anything pumpkin. We’ll definitely need to try these this fall. Thanks for linking up to Inspire Me Monday… I’m featuring your muffins this Friday in my Features.
Have pinned these to make soon, they look divine
Thank you for sharing!
I pretty much love pumpkin anything, so I’m definitely going to have to try a gluten-free version of these.
Thanks for sharing them at Savoring Saturdays!
I love pumpkin muffins! Heck, I love pumpkin anything. It’s so delicious, you wouldn’t even think it was a super-food. I love adding pumpkin puree to my morning smoothies, it’s a tasty nutrient-packed addition to my breakfast routine, and makes me think of lovely fall mornings all year round. P.S., I love oats too. They’re also great added into a morning smoothie.
Found your blog via the SITS Sharefest, so glad that I did.
Adding pumpkin puree to smoothies? Now I have got to try that! And I agree—I’ve been adding oats to my smoothies for months now and love it. Thanks for stopping by, Michelle!
It’s really good; so is adding in some cooked sweet potato. Combine that with a little cocoa powder, and it’s super yummy.
How delicious, I’m obsessed with pumpkin right now. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
These muffins would be amazing for breakfast. Thank you so much for sharing at Share It One More Time… Cathy
Can’t wait to try these. Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Hi Margaret Anne,
Yum! What healthy and delectable muffins! Thank you for sharing your whole wheat pumpkin muffins with us at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!
Wow, they look amazing! Just like unhwalthy ones I find at the bakery but this one is so much better.
These sound wonderful, Margaret Anne! But I pretty much love anything with pumpkin in it.
I might have to try a gluten-free version! 
Thanks so much for sharing them at Savoring Saturdays! Can’t wait to see what you share this weekend!
As a diabetic I cringe at the amount of honey and wonder what I can else I can use that won’t take away the wonderful pumpkin flavor. Apple sauce? any other suggestions?
Hi Tamara! I’m so sorry this recipe isn’t diabetic friendly. If you try the applesauce, let me know how it works for you! Thanks for stopping by Tamara and I hope you find something that works.
Thank you for sharing this pumpkin muffin post at City of Creative Dream’s City of Links last Friday! I appreciate you taking the time to party with me. Hope to see you again this week
What a wonderful way to welcome in fall, Margaret Anne!
Thank you for sharing at the Thank Goodness It’s Thursday party.