Healthy One-Bowl Whole Wheat Pumpkin Muffins
These moist, tender whole wheat pumpkin muffins come together in one bowl with simple ingredients. They’re a wholesome, comforting breakfast or snack that’s perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/2 cup (100g) coconut sugar or packed brown sugar
- 1/4 cup (60ml) neutral oil (avocado or melted coconut oil)
- 1/4 cup (60ml) milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) whole wheat flour (spooned and leveled)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together pumpkin puree, eggs, coconut sugar, oil, milk, and vanilla extract until smooth.
- Add whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt on top of the wet mixture.
- Gently fold dry ingredients into wet with a rubber spatula until just combined (a few lumps are fine). Do not over-mix.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a bakery-style domed top, fill muffin cups almost to the brim. Let batter rest for 10-15 minutes before baking to hydrate the whole wheat flour for a softer crumb. Brush warm muffins with melted butter and sprinkle with coarse sea salt for a salty-sweet twist.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 220
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 4
- Protein: 5
Keywords: pumpkin muffins, whole wheat muffins, healthy muffins, one bowl muffins, fall breakfast