These mildly sweet Whole Wheat Pumpkin Muffins are perfect for a healthy, fall breakfast or snack!
Happy October!! It’s officially okay to start baking all the pumpkin things right? Yesterday we enjoyed watching a worldwide conference for our church, LDS General Conference. We get to watch it from the comfort of our own homes, in pjs, and enjoy good food while we do it! I made these Whole Wheat Pumpkin Muffins yesterday and even though it doesn’t quite feel like fall here San Diego, our home and bellies sure did!
These are made with whole wheat flour, coconut oil, and just mildly sweet–sweetened with a little brown sugar and honey. But if you add a sprinkle of chocolate chips just on top, they are perfection in my book. Fluffy, soft, warm and cozy good.
Have a great week friends! Ps…only two more weeks until we know the gender of these babes! It’s all I can think about these days!
Whole Wheat Pumpkin Muffins
1 1/2 cups whole wheat flour
1/2 cups brown sugar
1/4 cup honey
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin spice
1/2 tsp cinnamon
1/2 cup coconut oil, melted
1/4 tsp salt
1 cup canned pumpkin
1/4 cup milk
2 eggs (room temp)
1 tsp vanilla
Preheat oven to 350 degrees. Lightly grease a muffin tin and set a side.
In a medium mixing bowl combine dry ingredients. In another bowl, whisk pumpkin, honey, eggs, melted coconut oil and milk together. Slowly stir wet ingredients into the dry ingredients until mixed well.
Fill muffin tin 3/4 cup full and sprinkle with chocolate chips on top (optional). Bake at 350 for about 15-18 minutes or until golden and cooked through.
Adapted from All Recipes
You should also try my easy, peasy Healthy Kodiak Cakes Pumpkin Muffins