Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 150kcal 7%
Fat 6g 9%
Saturated Fat 3g 15%
Carbohydrates 22g 7%
Fiber 2g 8%
Sugar 11g 22%
Protein 4g 8%
Cholesterol 24mg 8%
Sodium 130mg 5%

Percent Daily Values are based on a 2,000 calorie diet.

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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 20m

Cook 12m

Total 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

Nutrition Facts

Whole Wheat Mini Pumpkin Muffins

Ingredients

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Nutrition Facts

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