WHOLE WHEAT PUMPKIN MUFFIN WITH WARM SPICES
The Whole Wheat Pumpkin Muffin With Warm Spices is a tender and aromatic treat that blends the natural sweetness of pumpkin with the comforting flavours of cinnamon and nutmeg. This single-serving muffin is moist, lightly spiced and perfect for breakfast, brunch or a wholesome snack. Its soft texture and subtle sweetness come from a careful balance of whole wheat flour, pumpkin puree, and honey or sugar, making it both nutritious and satisfying. The addition of vanilla extract enhances the warm, inviting aroma, creating a muffin that feels homemade and indulgent without excess sugar or fat. This Whole Wheat Pumpkin Muffin With Warm Spices is quick to prepare and easy to bake, which is ideal for post-workout nourishment, casual breakfasts or sharing with family and friends for a delightful and wholesome experience.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Bake, Post-Workout
OCCASION/HOLIDAY
Fall, Halloween, Back to School, Casual Breakfast, Family Reunion, Mother’s Day, Picnic, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Low Fat, Low Sodium, Low/ No Sugar, Organic, Quick and Easy, Vegetarian, Wheat / Gluten-Friendly, Nut-Free
DISH TYPE
Cake
INGREDIENTS
- 60 grams | 2.12 ounces | 1/2 cup whole wheat flour
- 1 gram | 0.04 ounces | 1/4 teaspoon baking powder
- 0.5 gram | 0.02 ounces | 1/8 teaspoon baking soda
- 0.36 gram | 0.01 ounces | pinch of salt
- 0.5 gram | 0.02 ounces | 1/8 teaspoon ground cinnamon
- 0.25 gram | 0.01 ounces | 1/8 teaspoon ground nutmeg
- 50 grams | 1.76 ounces | 1/2 cup pumpkin puree
- 1 large | 50 grams | 1 egg
- 10 millilitres | 0.34 fluid ounces | 2 teaspoons vegetable oil
- 10 millilitres | 0.34 fluid ounces | 2 teaspoons honey or sugar
- 2.5 millilitres | 0.08 fluid ounces | 1/2 teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 175 kilocalories
- Protein: 5 grams
- Carbohydrates: 28 grams
- Sugars: 4 grams
- Fibre: 4 grams
- Fat: 5 grams
- Saturated Fat: 1 gram
- Sodium: 120 milligrams
- Calcium: 18 milligrams
- Iron: 1.2 milligrams
- Potassium: 150 milligrams
PREPARATION
- Preheat Oven: Preheat the oven to 180 degrees Celsius. Prepare a muffin tin by lightly greasing or lining with a paper muffin cup.
- Mix Dry Ingredients: In a medium bowl, combine whole wheat flour, baking powder, baking soda, salt, ground cinnamon and ground nutmeg.
- Combine Wet Ingredients: In a separate bowl, whisk together pumpkin puree, egg, vegetable oil, honey or sugar, and vanilla extract until smooth.
- Incorporate Mixtures: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix to maintain a tender texture.
- Fill Muffin Tin: Pour the batter into the prepared muffin tin, filling it about 3/4 full.
- Bake Muffin: Bake for 18 to 22 minutes until a toothpick inserted in the centre comes out clean.
- Cool Slightly: Allow the muffin to cool for 5 to 10 minutes before serving to retain moisture and texture.
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes
TIPS
- For Even Mixing: Use room temperature egg and pumpkin puree for even mixing.
- To Avoid Toughness: Gently fold ingredients to avoid tough muffins.
- Check It: Check doneness with a toothpick to avoid overbaking.
- For Best Texture: Serve warm to enjoy the soft and tender crumb.
- Optional: Sprinkle a few extra cinnamon or nutmeg on top for a more aromatic muffin.
VARIATIONS
- For Crunch: Add 1 teaspoon of chopped walnuts or pumpkin seeds for crunch and added nutrition.
- For Natural Sweetness: Substitute honey with maple syrup for a different natural sweetness.
- For Citrusy Twist: Add 1 teaspoon of orange zest for a citrusy twist.
- For Dairy-Free: Use almond milk or oat milk instead of regular milk for a dairy-free option.
PREPPING AND STORAGE
- Refrigerator Storage: Store in an airtight container in the refrigerator for up to 2 days.
- Freezing: Wrap in parchment paper or an airtight container and freeze for up to 1 month.
- Reheating: Warm in a toaster oven or microwave for 20 to 30 seconds to restore softness.
- Meal Preparation: Prepare multiple muffins at once and freeze for convenient breakfasts or snacks.
