Whole Wheat Raspberry Pumpkin Muffins! These muffins are refined sugar-free, dairy-free and low fat, plus they’ve been vegan-tested and approved.
Alright alright… I know. I’m giving you pumpkin before it’s even technically Fall. But just hear me out… Am I supposed to say read? Listen with your eyes? I don’t know. This whole typing thing but talking to you confuses me sometimes.
OKAY, here is my reasoning as to why these muffins are perfectly acceptable right now
- The can of pumpkin I used was from last year.
- I put raspberries in them because it’s technically still summer.
- I am actually a good two weeks later than I was last year when I shared this pumpkin recipe…
Sooo are we cool? Did I even have to reason with you? Either way we’re here so let’s chat.
I’ve made these pumpkin muffins three times already in the past couple weeks! The first batch I tested on my sisters (that was also the vegan batch) and they were a success. The second batch I tested using an egg and raspberries (obviously, that’s what we’re looking at) and I was thrilled that they came out with no noticeable differences in taste compared to the vegan batch. Then I opted for a third time because, why not? Actually I made them for a quick weekend cabin trip we did with some friends and my little sister. There was a request for chocolate chips made by the sis, so I obliged…
Much to my delight the crew gobbled those mini pumpkin muffins right up!
Whole Wheat Pumpkin Muffins
So I think it’s safe to say these whole wheat pumpkin muffins are a winner. And easy to make too.
Here’s what you need
- whole wheat white flour
- baking powder
- baking soda
- pumpkin pie spice (or just ground cinnamon)
- pure maple syrup
- coconut sugar
- egg (or “flax egg”)
All you have to do is add all of the dry ingredients to your wet, gently fold in the raspberries and distribute the batter into your muffin pan.
Some notes about this recipe
I’ve gotten in the habit of baking my muffins first at 425F for five minutes, then while the muffins are still in the oven you lower the temperature and bake for the rest of the time. This creates a higher rise for the muffin (a little trick I learned from Sally).
And like I said above, I also tested the batch in a mini muffin pan. So for those of you that like the cute little baby muffins, bake at 350F the whole time for 12-15 minutes.
Be sure to check out the recipe page below for more detailed notes! From making them vegan-friendly, using liners vs. greasing the pan, plus more tips 🙂
They also taste magnificent with some homemade chai almond cashew butter… just sayin’.
- 1 cup canned pumpkin
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar*
- 1 large egg (or flaxseed egg)**
- 3/4 cup non-dairy milk (or milk of choice) + 1 TBS apple cider vinegar
- 2 tsp vanilla extract
- 1 3/4 cups whole wheat white flour***
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 TBS pumpkin pie spice**** (or 2 tsp ground cinnamon if you want less “spicy”)
- 1 1/2 cups frozen or fresh raspberries
- additional add-ins:
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 425F. Line a 12 cup muffin pan with liners, or grease pan with oil *****
- In a measuring cup add 3/4 cup of milk +1 TBS of apple cider vinegar, set aside for about 5 minutes.
- In a large bowl add canned pumpkin, maple syrup, and coconut sugar. Whisk until evenly combined then add egg (or flaxseed “egg”) and vanilla. Whisk until evenly combined. Pour in milk and gently stir to combine.
- Add in whole wheat white flour, and sprinkle in baking powder, baking soda, salt, and pumpkin pie spice evenly over ingredients in bowl (you can also combine all dry ingredients in separate bowl, then add to wet). Using large spatula, gently combine until all dry ingredients are almost incorporated, then fold in raspberries gently. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins!
- Evenly distribute batter into prepared muffin pan, filling 3/4 full (I use my cookie scoop, and it’s about 1.5 scoops). Bake muffins at 425F for 5 minutes, then reduce oven temperature to 350F and continue baking for an additional 12-15 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for 10-15 minutes before gently removing. TIP: if greasing pan, I use a butter knife to remove from pan. Transfer to wire rack and allow muffins to cool completely before storing. Muffins are best enjoyed within 3 days, but can be wrapped and frozen for 1-2 months.
*Granulated sugar or brown sugar may be subbed
**To make vegan friendly, use 1 TBS milled flaxseed + 3 TBS water and let sit for 5 minutes. I tested the recipe first using this way and it worked out just fine 🙂
***All whole wheat pastry flour, OR half whole wheat/half all-purpose may be subbed
****To make your own pumpkin pie spice for this recipe use: 2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ground ginger + 1/8 tsp all spice + 1/8 tsp cloves
***** The first time I made these I used liners but the muffins had a hard time coming out. They were better after two days. If you don’t mind using some oil to grease the pan, I HIGHLY recommend that route!
TO MAKE MINI MUFFINS: Grease or line pan and fill cups full. Bake at 350F for 10-15 minutes, tops will rise over. Insert toothpick in middle, toothpick should come out clean when done.
Approx. nutrition info based on regular-sized (12) muffins
- Category: Breakfast
- Serving Size: 1
- Calories: 120
- Sugar: 11
- Fat: 1
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
12 cup non-stick muffin pan
glass mixing bowls
How about you?
- Are you excited for fall?
- Are you ready for pumpkin errythang
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