Whole Wheat Pumpkin Muffins Recipe

Name: Whole Wheat Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-2/3 cups Whole Wheat Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Ginger; 1/4 teaspoons Cloves; 3/4 cups Melted Coconut Oil; 1 cup Pumpkin Puree; 1 cup Greek Yogurt; 1 Egg; 2 teaspoons Vanilla; 1/2 cups Maple Syrup; 1/4 cups Coconut Sugar; FOR THE GLAZE:; 1 cup Powdered Sugar; 2 Tablespoons Maple Syrup

Servings: persons

2-2/3 cups Whole Wheat Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Ginger
1/4 teaspoons Cloves
3/4 cups Melted Coconut Oil
1 cup Pumpkin Puree
1 cup Greek Yogurt
1 Egg
2 teaspoons Vanilla
1/2 cups Maple Syrup
1/4 cups Coconut Sugar
FOR THE GLAZE:
1 cup Powdered Sugar
2 Tablespoons Maple Syrup

1
Preheat oven to 375u00b0F. Place liners in 2 12-cup muffin tins, filling 18 of the cups.
2
Whisk flour, baking soda, baking powder, salt, and spices in a large bowl. Make a well in the center.
3
In a separate large bowl, whisk coconut oil, pumpkin, yogurt, egg, vanilla, maple syrup, and coconut sugar until completely combined. Pour wet ingredients into dry ingredients and mix gently until just combined. Be careful not to over-mix the batter (the batter should have lumps).
4
Scoop batter into the prepared muffin tins, filling the cups 2/3 full. Bake 15-18 minutes, until tops are golden brown and a wooden skewer inserted into the center comes out clean.
5
To make the glaze, whisk powdered sugar with maple syrup until smooth. If glaze seems too runny, add more powdered sugar a tablespoon at a time. Alternately, if the glaze is too thick, add more maple syrup a teaspoon at a time.

926

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2-2/3 cups Whole Wheat Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Whole Wheat Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Pumpkin Muffins

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