WHOLE WHEAT PUMPKIN MUFFIN
This Whole Wheat Pumpkin Muffin is a soft, naturally sweetened and spiced treat that’s perfect for autumn or any time of the year. It is made with whole wheat flour, baking powder, salt and real pumpkin purée. This muffin is high in fibre and nutrients while remaining light, fluffy and moist. The warmth of cinnamon combined with honey adds a subtle sweetness without the need for refined sugar. A touch of melted butter ensures a tender texture, making it a comforting snack or breakfast option. Unlike store-bought muffins that contain preservatives and excess sugars, this homemade version provides a healthier, single-serving alternative. Whether you enjoy it with a drizzle of honey, a spread of almond butter or plain with a cup of coffee, this muffin is an easy and delicious way to incorporate pumpkin into your diet while maintaining a balanced and nutritious lifestyle.
RECIPE CATEGORY
Breakfast, Snack, Dessert
SERVING SIZE
1
CUISINE
American, European
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Thanksgiving, Halloween, Casual Breakfast, Family Brunch, Comfort Food
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Muffin, Baked Goods
INGREDIENTS
- ¼ cup whole wheat flour
- 1 tablespoon pumpkin purée
- 1 tablespoon honey
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon melted butter (for softness)
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 130 kcal
- Carbohydrates: 22g
- Protein: 3g
- Fats: 3.5g
- Fibre: 2g
- Sugar: 6g
- Sodium: 60mg
PREPARATION
- Preheat the oven: Preheat the oven to 180°C (350°F) and lightly grease a small muffin tin or use a silicone baking cup.
- Mix the dry ingredients: In a small bowl, whisk together the whole wheat flour, baking powder, cinnamon and salt.
- Combine the wet ingredients: In another bowl, mix the pumpkin purée, honey and melted butter until they are well combined.
- Form the batter: Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms.
- Fill the muffin cup: Pour the batter into the prepared muffin tin, filling it about ¾ of the way complete.
- Bake the muffin: Bake the muffin for 12–15 minutes or until a toothpick inserted in the centre comes out clean.
- Cool before serving: Allow the muffin to cool slightly before removing it from the tin and enjoying.
PREP TIME
5 minutes
COOKING TIME
12–15 minutes
TIPS
- Use fresh pumpkin purée: Use fresh pumpkin puree for a richer flavour and use homemade pumpkin purée instead of canned.
- Do not over-mix: Stir the batter just until combined to keep the muffin soft and fluffy.
- For added moisture: Add 1 teaspoon of Greek yoghurt to make the muffin even softer.
- For a richer flavour: Add ¼ teaspoon of nutmeg or ginger for a spicier taste.
- Enhance sweetness naturally: Drizzle the muffin with a little extra honey or maple syrup after baking.
VARIATIONS
- Dairy-Free: Use coconut oil instead of butter.
- Vegan: Replace honey with maple syrup and use plant-based butter or coconut oil.
- Gluten-Free: Use oat flour or a gluten-free flour blend instead of whole wheat flour.
- Nutty Muffin: Stir in ½ tablespoon of chopped pecans or walnuts for extra texture.
- Chocolate Pumpkin Muffin: Mix in 4–5 dark chocolate chips for a decadent twist.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Wrap the muffin in cling film and store it in a freezer-safe bag for up to 1 month.
- Reheating: Warm in an oven at 150°C (300°F) for 5 minutes or microwave for 10–15 seconds.