Whole Wheat Pumpkin Pie Muffins

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Yields: 12-15 muffins

1½ cup whole wheat flour
½ cup packed brown sugar
½ tsp cinnamon
¼ tsp cloves
¼ tsp ginger
¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
1 cup unsweetened pumpkin puree
½ cup canola oil
½ cup honey



Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan, or line with paper liners.

Stir together the whole wheat flour, brown sugar, spices, baking powder, baking soda and salt in a large bowl.

Make a well in the center; place eggs, pumpkin, oil, and honey in the well. Mix just until the dry ingredients are absorbed.

Spoon into muffin cups so they are ¾ full. Bake for 18 minutes or until the tops spring back when lightly touched. Cool in the pan before removing from cups.