Whole Wheat Pumpkin Muffins

Hi everyone!  Let's kick off Thanksgiving week with a delicious and nutritious breakfast item:  whole wheat pumpkin muffins 😋.

If you've been following along with my blog for a long time (and if you have, thank you so much for putting up with me for so long 😉💗), you might recall my post on whole grain pumpkin muffins.  Hopefully, you'll remember the yummy recipe and not the horrible photos and formatting 😆.  Anyways, those muffins were pretty good, but sometimes new recipes are nice too.  Plus, today's muffins are a little bit more classic than the other pumpkin muffins that I posted in that they solely use flour for its grain, no oats.  Oats can certainly play a role in wholesome muffins, as demonstrated in these, but sometimes, it's nice to eat just a plain-old wheat muffin.  Today's muffins are exactly that; they are made with 100% whole wheat flour and other nutritious ingredients like pure pumpkin.

  

But here's the big problem that home cooks face when baking with canned pumpkin:  it's hard to find a recipe that uses exactly one regular-sized can; some recipes use a bit less, some a tad more.  However, one regular can of pumpkin contains just enough pureé to make one batch each of these pancakes and today's muffins.  Hence, today's recipe! So, each normal-sized can of pumpkin contains roughly 2 cups of it.

While today's muffins are tasty all on their own, I will say that they are not super sweet.  Because of this, they are tasty when topped with butter and honey.  Or, you could even add some whipped cream on top!  Or the streusel from this recipe.  Or a shmear of cream cheese frosting.  As you can see, there are many ways to take these simple muffins up a notch.

I slightly tweaked this recipe to bring you today's recipe.

That's all for now.  Don't forget to follow me on Instagram!  Have a happy Thanksgiving!  I look forward to posting again on Friday 😊.

Whole Wheat Pumpkin Muffins

• 1.75 cups whole wheat flour
• 1 tsp. baking soda
• 1.5 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/2 tsp. salt
• 1 cup pure pumpkin
• 2 large eggs, at room temperature
• 1/2 cup pure maple syrup
• 1/3 cup melted butter, cooled
• 1/4 cup milk
• 1.5 tsp. pure vanilla extract

1.  Preheat the oven to 350 degrees and line and grease 9 cavities of a 12-cup muffin tin, setting aside.

2.  In a medium bowl, whisk together the dry ingredients, then set aside.

3.  In a large bowl, stir the wet ingredients together until smooth.

4.  Add the dry ingredients to the wet ingredients, stirring together with a spatula just until combined.

5.  Divide the muffin batter evenly among the greased muffin cups.  

6.  Bake the muffins in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7.  Enjoy, storing at room temperature for up to 3 days and freezing for at least a month.