It’s October so I feel obligated to come up with a pumpkin recipe. I’m not complaining, I love all things pumpkin! These are delicious, oil-free, whole-wheat pumpkin muffins. They also freeze well, just let them thaw overnight in the refrigerator when needed. They’re perfect for supplementing your kid’s school lunches and snacks.
How to Bake Whole-Wheat Pumpkin Muffins
The muffins are pretty simple to put together. Mix the wet ingredients together and let them sit for 5 minutes while you prep the dry ingredients. This gives the ground flax seed time to gel (our egg replacement). Then whisk together the dry ingredients with the chocolate chips. Next, make a well in the dry ingredients (just push the dry ingredients to the sides of the bowl) and add the wet ingredients. Finish mixing by folding the dry mixture into the wet ingredients. Fill 12 muffin cups and bake at 350 F (180 C) for about 20 minutes. To test if the muffins are done, stick a toothpick in the center of a muffin, the muffins are done when the toothpick comes out clean. You can also lightly press on the top of the muffin and the top will spring back when it’s done.
If you have pumpkin pie spice, you can substitute 2 teaspoons for the cinnamon, ginger, nutmeg, and allspice. The chocolate chips can also be substituted with chopped walnuts or pecans.
Tips for Measuring Flour
Flour can compress in storage which can create a densely packed measured cup. Use a spoon to scoop out the flour and into your measuring cup. Don’t pack it down, and use the back of a butter knife to level off the top of the measuring cup.
Also, make sure you use pumpkin puree and not pumpkin pie filling. I hope you enjoy the recipe!
Check out my Blueberry Walnut Baked Oatmeal Cups recipe for another option for a healthy breakfast or a snack.
After playing around with this recipe I created a new whole-wheat pumpkin muffin recipe with mashed banana and peanut butter. Just in case anyone wasn't a fan of bananas, I kept this recipe around.Print
Whole-wheat, oil-free, delicious chocolate chip pumpkin muffins lightly sweetened with maple syrup.
- 2 tablespoons ground flaxseed
- ⅔ cup unsweetened plant-based milk
- ½ cup maple syrup
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon salt
- ½ cup chocolate chips (or chopped walnuts)
- Preheat the oven to 350 F (180 C) degrees.
- Line or grease a muffin tray.
- In a bowl mix the ground flaxseed, plant-based milk, maple syrup, pumpkin puree, and vanilla extract together, let it sit while you prep the rest of the ingredients.
- In a separate large bowl mix together the whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and chocolate chips.
- Make a well in the middle of the dry ingredients, add the wet ingredients, fold them together.
- Fill in each muffin cup and bake for 19-21 minutes, until a toothpick inserted in the center of a muffin comes out clean and muffin tops bounce back when pressed.
- Category: Breakfast, Dessert, Snack
- Method: oven
- Cuisine: American
Keywords: whole wheat muffin recipe no egg, whole wheat muffin recipe no banana