This delicious pumpkin muffin recipe combines whole wheat and all-purpose flour with a blend of fall spices to create a moist and flavorful treat. With the perfect balance of sweetness and pumpkin flavor, these muffins are a cozy, comforting addition to any breakfast or brunch spread.

Dessert

Pumpkin

Muffins

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Recipe Options

Ingredients

Servings: 24 servings

Scale:

Scale

0.25

0.5

1 1/2 cups Gold Medal™ whole wheat flour

1 cup Gold Medal™ all-purpose flour

1 1/2 teaspoons baking soda

1 1/4 teaspoons kosher (coarse) salt

1 1/4 teaspoons ground cinnamon

1 1/8 teaspoons ground nutmeg

3/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1 1/2 cups sugar

2/3 cup canola oil

1/2 cup water

3 eggs

1 can (15 oz) pumpkin (not pumpkin pie mix)

Steps

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.

Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

Nutrition Facts

Calories

186kcal

9%
Fat

7g

0%
Saturated Fat

0g

0%
Carbohydrates

27g

1%
Fiber

1g

0%
Sugar

14g

0%
Protein

2g

0%
Cholesterol

15mg

0%
Sodium

166mg

8%

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

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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