Whole Wheat Mini Pumpkin Muffins
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
12 minutes
Rating
4.7 out of 5 stars
(23)
Ingredients
36 mini muffins
- 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 (I use almond milk; any milk is OK)
- 1/2 cup (90g) mini chocolate chips
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
Muffins stay fresh in an airtight container at room temperature or in the refrigerator for 5-7 days. Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
Special Tools:
24-count Mini Muffin Pan | Glass Mixing Bowls | Whisk | Silicone Spatula
Flour:
You can also use white whole wheat flour or all-purpose flour. Or a mix of whole wheat and all-purpose.
Pumpkin Pie Spice:
You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each
Butter:
I do not recommend leaving out the butter. This is what makes these muffins tender and similar to the texture of higher calorie pumpkin muffins. You can use oil or melted coconut oil in its place. Do not sub applesauce; the muffins will have a rubbery texture.
Chocolate Chips:
Mini chocolate chips are best. You get many more in each muffin which makes them taste so good. Feel free to increase mini chocolate chips to 2/3 cup (I’ve done that—so good!). I do not recommend regular size.
Regular Size Muffins:
Makes 12-14 regular size muffins. Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, reduce temperature to 350°F (177°C) and bake for an additional 16 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 20-21 minutes, give or take. The initial high temperature helps create tall muffin tops. You’ll love it!