🧡Whole Wheat Pumpkin Muffins🎃


  • 1 1/2 cups white whole wheat flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup oil
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 heaping cup pumpkin puree



1Preheat oven to 350.

2In a large bowl, combine the dry ingredients – the flour through the salt.

3Make a well in the center and add the eggs, oil, honey, vanilla and pumpkin. Stir wet mix together in the well and then stir together with the dry ingredients until combined. Don’t overmix.

4Line a muffin tin with muffin liners and distribute the batter evenly. They will be about 2/3 full.

5Bake for 18-22 minutes, until a toothpick comes out clean.

6Let cool and store at room temperature for 3-4 days or wrap in aluminum foil and store in the freezer for up to 3 months.


Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button