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
Yum! I love pumpkin anything! Happy first day of fall!
Looks great! I just can’t get enough pumpkin this time of the year.
Thanks for linking up to Show Me Saturday! Hope to see you there next week.
I know what you mean, Ginger. I’ve been stocking up on pumpkin puree for that reason alone.
I need some of the pumpkin muffins!! I think this weekend will be the perfect time to bake. Stopping by from say g’day hop! Stacie xo
I love pumpkin baked goods, and I didn’t have a muffin recipe yet! Thanks for linking up to the Tasty Tuesdays Linky Party at Creative K Kids. I have pinned this post to the Tasty Tuesdays Linky Party.
I’ve been on a muffin kick recently, and these are definitely the best yet. I sprinkled a little oat-bran on top.
Mmm, that sounds delicious Keith! I’m so glad you liked them.
These muffins are the best. My children grow their own pumpkins each year and donate some to me. I roast the pumpkins and make my own puree for the muffins. I increase the spices so the flavours enhance the pumpkin taste. Thank you for the great receipe.