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: 1 egg; ⅔ cup sugar; 1 (1 3/4 cup) canmashed plain pumpkin; 1 teaspoon vanilla extract; ⅔ cup nonfat milk; 1 ½ cups whole wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; ½ teaspoon pumpkin pie spice; ½ cup chopped walnuts

Servings: persons

1 egg
⅔ cup sugar
1 (1 3/4 cup) canmashed plain pumpkin
1 teaspoon vanilla extract
⅔ cup nonfat milk
1 ½ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
½ cup chopped walnuts

1
Position oven rack in center of oven.
2
Preheat oven to 400*F.
3
Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray.
4
Note: Do not use paper muffin cups; muffins will stick.
5
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
6
Stir in pumpkin, vanilla, and milk until well-mixed.
7
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
8
Do not over-mix.
9
Stir in walnuts.
10
Drop batter into prepared muffin pan, filling cups about 3/4 full.
11
Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.

446

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 egg, ⅔ cup sugar, 1 (1 3/4 cup) canmashed plain pumpkin, 1 teaspoon vanilla extract, 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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