Why Make This Recipe
Whole Wheat Mini Pumpkin Muffins are a delightful treat that is both healthy and delicious. Made with whole wheat flour and pumpkin puree, these muffins are packed with nutrients while still being sweet and satisfying. They are perfect for breakfast, snacks, or even dessert! Plus, the mini size makes them great for portion control and easy sharing. With a touch of chocolate chips, these muffins will surely satisfy your sweet tooth without being overly indulgent.
How to Make Whole Wheat Mini Pumpkin Muffins
Ingredients:
- 1 and 3/4 cups (220g) whole wheat flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 2 large eggs, at room temperature
- 1/2 cup (95g) lightly packed brown sugar
- 1 cup (228g) pumpkin puree (not pumpkin pie filling)
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/3 cup (80ml) milk (any milk is OK; I use almond milk)
- 1/2 cup (90g) mini chocolate chips
Directions:
- Preheat your oven to 350°F (177°C) and grease or spray two mini muffin pans with nonstick cooking spray. This recipe makes around 36 muffins, so you’ll only need to use half of the second pan. If you’re using mini liners, remember to grease or spray them too. Set your pans aside.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set this mixture aside.
- In a medium bowl, whisk together the eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir a few times. Then, add the mini chocolate chips and gently fold everything together until just combined.
- Fill each muffin cup about 3/4 full with batter. Aim for about 1 heaping tablespoon of batter per muffin.
- Bake in the preheated oven for 12-14 minutes or until a toothpick inserted into the center comes out clean. If there are hot spots in your oven, remember to rotate the pans during baking. My muffins took about 12 minutes.
- Once baked, remove the pans from the oven and allow the muffins to cool slightly before enjoying.
How to Serve Whole Wheat Mini Pumpkin Muffins
These muffins can be served warm or at room temperature. They are perfect for breakfast alongside a cup of coffee or as an afternoon snack. You can also top them with a bit of butter or cream cheese if you like!
How to Store Whole Wheat Mini Pumpkin Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag or container, and they will stay good for up to 3 months. Thaw at room temperature when you’re ready to enjoy them again.
Tips to Make Whole Wheat Mini Pumpkin Muffins
- Measure flour correctly to avoid dense muffins. Spoon and level it in the measuring cup.
- Don’t overmix your batter. Mix just until combined to keep the muffins light and fluffy.
- You can substitute the mini chocolate chips with nuts or dried fruit for a different flavor.
Variation
For a twist, try adding a teaspoon of nutmeg or some chopped nuts like walnuts or pecans to the batter for added texture and flavor.
FAQs
1. Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but your muffins may be less nutritious.
2. How can I make these muffins dairy-free?
To make these muffins dairy-free, you can use almond milk and replace the unsalted butter with coconut oil or a dairy-free butter substitute.
3. Can I make these muffins without eggs?
Yes! You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water).
Enjoy your baking adventure with these Whole Wheat Mini Pumpkin Muffins!