Whole Wheat Mini Pumpkin Muffins

[KarenDeel]

Hey there, fellow baking enthusiast! As the leaves change color and the air gets crisp, there's nothing quite like the aroma of pumpkin spice wafting through your home. Today, I've got a delightful treat for you – Whole Wheat Mini Pumpkin Muffins! These little bites of autumn are perfect for a cozy breakfast or a delightful snack. Let's get baking!

Whole Wheat Mini Pumpkin Muffins

Ingredients:​

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup maple syrup
• 1/3 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk (any type you prefer)
• 1/2 cup mini chocolate chips or chopped nuts (optional, but highly recommended!)

Instructions:​

1. Preheat Your Oven: Set your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. Combine Wet Ingredients: In a large bowl, mix together the pumpkin puree, brown sugar, maple syrup, and melted coconut oil until smooth. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk.
4. Bring it Together: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix! If you're adding chocolate chips or nuts, gently fold them in now.
5. Fill the Muffin Tin: Using a spoon or a small cookie scoop, fill each mini muffin cup about 3/4 full with batter.
6. Bake: Pop the muffin tin into your preheated oven and bake for about 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature – they’re delicious either way!

These Whole Wheat Mini Pumpkin Muffins are not just a treat for your taste buds but also a cozy hug from your kitchen. Happy baking!

 

[jannababe]

These whole wheat mini pumpkin muffins sound amazing! I love that they're made with whole wheat flour for a healthier twist. Can't wait to try them for a cozy fall breakfast or snack. Bet they taste as good as they look!

 

[zoeyy]

I’m also all about cozy fall treats. Can’t wait to give them a try!

 

[AL_]

Because mini muffins are like regular muffins, but with built-in portion control.

 

[Stark]

These look perfect for a quick fall snack! Love that they're whole wheat too—always nice to have a healthier option.

 

[Dom]

perfect to make this one on a weekend!