I prefer not to encourage too many desserts and sweets on this site. There are so many reasons that sugar and refined sweeteners are bad for your health that I will devote an entire post to the subject in the future. That said, we do have a need to satisfy sweetness, although not as often as we think we need to. Whenever I make a dessert or sweet recipe, I aim to use far less sugar that is typically called for, or to substitute a less refined sweetener.
These muffins are nothing you need to feel guilty about. Full of nutrient-dense pumpkin, and made with whole grain flour and pure maple syrup, you’ll be making these for breakfast, lunch boxes, and soccer snacks. They freeze well and can go from freezer to lunchbox. By the time lunch rolls around, the muffin is ready to eat.
People ask me all the time about making substitutions, especially making recipes gluten-free. I have made these muffins successfully with several different gluten-free mixes, including Bob’s Red Mill and King Arthur. I used Pamela’s (not me) once, but didn’t add Xanthan gum which I should have. Also, feel free to sub out something else for the currants. I did use mini-chocolate chips once for my son’s soccer team and not a one was left!
Whole Wheat Pumpkin Muffins Recipe
Ingredients
- 1 ½ cups whole wheat pastry or white whole wheat flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ¾ teaspoon aluminum-free baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup pure maple syrup
- 1 cup pumpkin puree, NOT pumpkin pie filling or half a 15-ounce can
- 1/3 cup melted butter , or coconut oil
- 2 large eggs
- ¼ cup milk, or water or almond milk
- 1 teaspoon pure vanilla extract
- ½ cup chopped walnuts, pecans or currants
Instructions
- Preheat oven to 350 degrees.
- Line a muffin pan with liners.
- Whisk all dry ingredients except nuts in a mixing bowl.
- Blend all wet ingredients in a blender.
- Add wet to dry and mix until just combined. Do not overmix. Stir in nuts or currants.
- Using an ice cream scooper, scoop batter into muffin pan.
- Bake for 25-30 minutes or until a tester comes out clean.
Like this recipe? Rate & comment below!
i want to make your pumpkin muffins for my daughter’s preschool class – i’m “snack mommy” on thursday. only problem is that one of her little classmates is allergic to dairy and eggs. can i have your ideas on replacements?
Stephanie, see Sharla’s comment below. I am assuming Sharla used an egg substitute like Ener G, but 1 Tablespoon of ground flaxseed soaked in 3 Tablespoons of warm water for 5 minutes is also a good substitute for 1 egg. Dairy is easy — just use almond milk or rice milk.
I’m going to put these in a care package for my college freshman as a little Halloween treat he can wash down with some of that delicious Keystone beer he’s been consuming.
Ha! You made me laugh! Oh dear. Yes, do send him something nutritious.
Oh my gosh – I almost wish I never made these because now I’m being asked to make them every few days! 🙂
Too cute. At least you can feel good about what’s in them. Try the date-sweetened banana bread for a change of pace.
I made these with egg replacer, rice milk and no nuts. They were still amazing. My 2 year old LOVES them and calls them cookies and my 4 year old and all of her friends gobbled them up. So nice to make a “treat” that makes everyone happy 🙂
So good to know! Thank you, Sharla!
I made these last night and accidentally used an entire can of pumpkin (instead of half). So I doubled the recipe on the fly and the muffins still turned out great. I used 70% cocoa chocolate pieces (little cubes) from Whole Foods and my kids loved them. I also used mini muffin pans and they cook WAY faster (like 12 minutes) – wanted to share the tip. Thanks for the recipe!
Thanks for the great tip! Also, if you made too many, they freeze really well.
Simply delicious, no one would guess there is no sugar in this recipe.
I made these for a brunch and had to share the recipe with everyone. They were such a hit!
I made these for my 9 and 12 year olds and I put them in the freezer and pull them out the night before and warm them. Or, I stick a frozen one in their lunch box! WE LOVE THEM!
SO good! my favorite muffins I’ve ever had! Love them!
I love the combination of spices and the maple syrup!
The muffins are so moist and have a great pumpkin flavor!