It’s fall y’all! And of course, you know what that means….pumpkin spice everything! 🙂 So, I thought I would share with you one of my family’s favorite fall recipes – Whole Wheat Pumpkin Muffins!
This recipe is from one of my favorite cookbooks and if you don’t already have it, I highly recommend you grab it — 100 Days of Real Food by Lisa Leake.* This recipe doesn’t use any sugar and is part of a real food/clean eating diet so you can feel great about serving them to your family. I usually make a batch of mini-muffins to put in my boys’ lunch boxes for school. They love it!
The best part about this recipe is that it is super easy to make so you won’t have to worry with standing over a hot oven for hours. 🙂
- 1 1/2 cups whole-spelt or whole-wheat flour
- 1 Tablespoon pumpkin pie spice
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/4 Teaspoon baking powder
- 2 eggs
- 1/2 cup honey
- 1/3 cup melted butter
- 1 cup canned pumpkin puree (not the pie filling - make sure the ingredients on the can just say "pumpkin") or homemade version
- Preheat oven to 350. Line a muffin pan with liners and set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder.
- Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until smooth, but don't overmix. Fold in the pumpkin puree just until combined.
- Divide the batter among 12 muffin cups (each cup should be about three-quarters full). Bake until golden brown and a toothpick comes out clean. 18 to 20 minutes. Store at room temperature or freeze for a rainy day!
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I’m always looking for recipes that use whole wheat flour, since my husband will only eat white bread. I’m definitely going to try these!
I haven’t made them yet, but I saw a recipe for pumpkins snickerdoodles in Martha Stewart Living that looks great. My go-to pumpkin recipe is the Joy of Cooking pumpkin bread.
These look awesome! I am going to make them this weekend. Thanks for posting 🙂