pumpkin muffin

When you hear “whole wheat” do you immediately imagine chewing a dry and crusty piece of cardboard? It’s totally fine if you do, but despite sounding like a late-night infomercial… you don’t have to endure that any longer!!! When done right, whole wheat, and any whole grains for that matter, are absolutely delicious. Even my Wonder Bread-loving husband can attest to that.

If you’ve stopped by the blog before, you may have noticed I love, love, love whole grains. I mean, if I’m going to eat cake or cobbler, I want all the fiber that goes with whole grains, so I can feel better about that fat slice for dessert. Our family started eating whole grains six years ago, when a friend did a mini bread workshop at her house. She went through the merits of not only eating whole grains, but also of milling those grains at home. Say what?? True story. We have a grain mill bought second-hand, and it has withstood massive amounts of grain milling since we’ve owned it.

I won’t go into all the details in this post, but freshly ground whole grains are more nutrient dense. (And they taste phenomenal, not heavy and bland like store-bought whole wheat items.) Flour begins to break down nutritionally within 24-48 hours after milling. I’m not sure how long the bag of whole wheat flour has been sitting at the grocery store, but I know it wasn’t milled 24 hours ago. Most of the education I’ve received about whole grains has come from the awesome folks at The Bread Beckers.  I’ve heard them speak on several occasions, and I recently bought Sue Becker’s new Home Ground Flour book, and it totally rocks. Whole wheat pepperoni pizza roll anyone? My kids love it. I digress.

These whole -wheat pumpkin muffins are an adaptation from a recipe I found eons ago on Moneysavingmom.com. We weren’t using whole grains at the time, but after we made the switch, I tried to convert as many recipes as I could. I obviously wanted to adapt it to be 100% whole wheat, as well as use less sugar and oil. Over the years, this recipe has become one of our favorites, even after all things pumpkin and fall have faded. We even substitute sweet potato for the pumpkin when we have an abundance, and they’re delicious! So welcome in the fall season this year with these tasty and healthy muffins!

(If you can’t eat them all in a few days, put the extra in the freezer and pull them out as needed.)

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pumpkin muffin fb
Whole Wheat Pumpkin Chocolate Chip Muffins
Yum
Print Recipe
A wholesome breakfast, snack, or anytime treat full of pumpkin, spice, and everything nice.
Servings Prep Time
24 muffins 15 minutes
Cook Time
18 minutes
Servings Prep Time
24 muffins 15 minutes
Cook Time
18 minutes
pumpkin muffin fb
Whole Wheat Pumpkin Chocolate Chip Muffins
Yum
Print Recipe
A wholesome breakfast, snack, or anytime treat full of pumpkin, spice, and everything nice.
Servings Prep Time
24 muffins 15 minutes
Cook Time
18 minutes
Servings Prep Time
24 muffins 15 minutes
Cook Time
18 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 400 degrees. Combine eggs (beaten), sugar, pumpkin, oil, and applesauce in large bowl and stir until smooth.
  2. Add dry ingredients and mix until there are no flour "pockets" left. Do not over mix. Fold in chocolate chips.
  3. Spoon batter into greased or lined muffin cups. Bake 18-20 minutes. Allow to cool for several minutes in pan, then finish cooling on a rack.
  4. Store in airtight container and/or freeze to enjoy at a later time.
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