Mini pumpkin muffins with detailed photo and video recipe – These adorable mini pumpkin muffins are made with whole wheat flour, real pumpkin puree, mini chocolate chips, and lots of cozy pumpkin spice. They’re full of flavor and healthy.
The warming spices in these homemade pumpkin muffins make them the perfect treat for fall, Halloween, and Thanksgiving. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins.
Mini pumpkin muffins are Flavor and Texture . Some pumpkin muffin recipes use a whole can of pumpkin puree but I use a bit less so the muffins aren’t heavy and have a subtle pumpkin flavor.
Make Pumpkin Bread Instead You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan.
Instead of white flour, canola oil, and sugar, we can also made these muffins with healthier ingredients that still work to bring out the flavors of pumpkin.
Instead of white flour– we can use whole wheat just as recipe i have used wheat flour.
Instead of white sugar– we can use honey or brown sugar as we like.
Instead of canola oil – we can use coconut oil
Instead of milk – we can use coconut milk or almond milk works great.
These Whole Wheat Mini Pumpkin Muffins Are:
Wholesome and satisfying
Moist and flavorful
Simple to make– no mixer required
Great for breakfast, a snack, or dessert
Perfectly pumpkin spiced
Loaded with mini chocolate chips
Whole Wheat Pumpkin Muffins – Ingredients
There’s so much fall flavor in each bite of today’s mini muffins. Here’s what you need:
Whole Wheat Flour: We use wholesome and hearty whole wheat flour as the base of these muffins.
Baking Powder & Baking Soda: These leaveners help the muffins rise.
Cinnamon & nutmeg Spice: I like to use a blend of these cozy spices for mega fall flavor.
Eggs: Eggs add moisture and bind the ingredients together.
Sugar: A little sugar sweetens these muffins.
Pumpkin: Pumpkin adds flavor and incredible moisture. Make sure to use real pumpkin puree .
Butter: A touch of melted butter helps make the muffins taste good– no rubbery or dry muffins today. We use just enough butter to give the muffins a rich, tender texture but still keep them on the lighter side. Don’t leave it out!
Milk: Milk adds moisture.
Chocolate Chips: Mini chocolate chips are best. You get many more in each muffin! Use any leftover in mini chocolate chip muffins.
Mini pumpkin muffins detailed video recipe :
Mini pumpkin muffins recipe card :
Pumpkin muffins
Ingredients
- 1 3/4 cups Whole wheat flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Cinnamon powder
- 1 tsp Nutmeg powder
- 2 Large eggs at room temperature
- 1/2 cup sugar
- 1 cup Pumpkin puree
- 1/3 cup unsalted butter melted and slightly cooled
- 1/3 cup Milk
- 1/2 cup Chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease/spray two mini muffin pans with nonstick cooking spray and place paper liners into each well of your standard size muffin baking pan.
- In a medium bowl, whisk the eggs, sugar, pumpkin puree, melted butter, and milk together until combined.
- Sieve the flour, baking powder, baking soda, salt, cinnamon, and nutmeg powder spice together (Or we can also use pumpkin pie spice powder) .
- mix into the wet ingredients, then add the mini chocolate chips. Fold everything together gently just until combined.
- Fill muffin cups around 3/4 – all the way full. Go for about 1 heaping Tablespoon of batter per muffin. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
- My muffins took 12 minutes. Remove pan from the oven.
- Allow muffins to slightly cool before enjoying.
- Serve with tea or coffee
Notes
- Chocolate chips are optional. You can just skip them from this recipe or replace with walnuts or cranberries.
- These muffins can be refrigerated for up to 4 days. Let them cool on a wire rack before saving in an air tight container in the refrigerator. I lightly warm them in the microwave for 10 seconds before enjoying them.
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How to make Pumpkin muffins with step by step :
1.Preheat oven to 350°F (177°C). Grease/spray two mini muffin pans with nonstick cooking spray and place paper liners into each well of your standard size muffin baking pan.
2. In a medium bowl, whisk the eggs, sugar, pumpkin puree, melted butter, and milk together until combined.
3. Sieve the flour, baking powder, baking soda, salt, cinnamon, and nutmeg powder spice together (Or we can also use pumpkin pie spice powder) .
4. mix into the wet ingredients, then add the mini chocolate chips. Fold everything together gently just until combined.
5. Fill muffin cups around 3/4 – all the way full. Go for about 1 heaping Tablespoon of batter per muffin. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
6. My muffins took 12 minutes. Remove pan from the oven.
7. Allow muffins to slightly cool before enjoying.
8. Serve with tea or coffee
