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Whole Wheat Mini Pumpkin Muffins

Name: Whole Wheat Mini Pumpkin Muffins
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 36
Ingredients: 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*

Prep Time

20m

Cook Time

12m

Total Time

32m

This whole wheat mini pumpkin muffin recipe is the perfect fall treat! Made with whole wheat flour, pumpkin puree, and warm spices, these mini muffins are a guilt-free indulgence. The addition of chocolate chips makes them extra delicious. These mini pumpkin muffins are a must-make for the season.

Mini Pumpkin Muffins

sallysbakingaddiction.com

Recipe Options

Ingredients

Servings: 36

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1 and 3/4 cups (220g) whole wheat flour*(spooned & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

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*

Whole Wheat Mini Pumpkin Muffins

Ingredients

Steps

Nutrition Facts

Whole Wheat Mini Pumpkin Muffins

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts