Whole Wheat Pumpkin Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12
  • 1½ cups whole-wheat flour
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves (so like three pinches)
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup oil
  • ½ cup honey
  • ½ teaspoon vanilla
  • 1 cup pumpkin puree
  • ½ cup chopped pecans (optional)
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, whisk together the dry ingredients (except for the pecans, if using).
  3. Make a hole in the center and toss in the eggs, oil, honey, and vanilla. Stir together thoroughly , but do not overmix.
  4. Fold in the pumpkin puree and pecans (if using).
  5. Put muffin liners in a muffin pan and disperse the batter among the muffin cups. (If making pumpkin bread, generously grease a loaf pan and pour batter in.)
  6. Bake the muffins for 18 – 22 minutes and for a loaf, bake for approximately 30 – 40 minutes. Check for doneness by making sure a toothpick inserted comes out clean. Let muffins cool for 2 minutes before serving. Let loaf sit at least 30 minutes before cutting.
You can easily sub in sunflower seeds or any other nut or seed if you don't have any pecans.
2786160g14g138g : 1g316g151g2605mg20g40g372mg
Recipe by Natural Chow at http://naturalchow.com/2014/01/healthy-whole-wheat-pumpkin-muffins/