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.
Ingredients needed for Pumpkin Muffins
- whole wheat white flour
- baking powder
- baking soda
- salt
- pumpkin pie spice
- pure maple syrup
- coconut sugar
- egg (or “flax egg”
- milk
- vanilla
- raspberries
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’.
How to Make…
Whole Wheat Raspberry Pumpkin Muffins
Healthy Pumpkin Muffins with raspberries! Who would have thought this combination could be so delicious. Made oil-free, dairy-free and vegan friendly using a flaxseed eggs. Notes to make mini muffins too!
- Prep Time: 5 mins
- Cook Time: 18 mins
- Total Time: 23 mins
- Yield: 12 1x
- Scale:
Ingredients
- 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
Instructions
- Preheat oven to 425ºF. 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.
Recipes Notes:
*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
Nutrition Information:
- Serving Size: 1/12th
- Calories: 133
- Sugar: 11
- Sodium: 198mg
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 16
tools used
12 cup non-stick muffin pan
glass measuring cups
glass mixing bowls
How about you?
- Are you excited for fall?
- Are you ready for pumpkin errythang
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Jamie @ Dishing Out Health says
You are a baking queen! So many helpful pointers and subs. I am SO ready for erryythang pumpkin – BRING IT 🙂
Ashley says
Aw thank you so much Jamie! That means a lot <3
Sarah says
These look so good! I am TOTALLY ready for pumpkin everything – not even ashamed.
Ellie | Hungry by Nature says
I am SO ready for pumpkin everything… it cannot come soon enough! And that is so clever with the baking temp – I will have to try that next time!
Ashley says
I read the baking temp thing on The Kitchn too, definitely worth a shot!
Les @ The Balanced Berry says
I’m not emotionally ready for pumpkin yet, mainly because our weather in Seattle is so horrific 10 months out of the year, that I can’t fully accept that it’s time for the gloom quite yet. But soon enough, my love for all things pumpkin will get me on board. I love the addition of the berries in this!
Ashley says
Yeah girl, I don’t know how you do it living in all that grey! Not that Michigan is much better… It will be my first winter back in 4 years, yikes!
Pal says
Used a flax egg and dark choc chips, obviously 😀 They turned out great and had a perfect muffin texture too. My pumpkin flavor was a little subtler than I’d hoped for, but still really tasty.
★★★★★
Ashley says
Tori liked the chocolate chips better too.
:-p I guess I can’t really blame you. Thanks for sharing, Pal!
[email protected] says
I like the combo. I also like that you admit to using a can of pumpkin from last year 🙂 Muffins are a must in our house. Now that the weather is cooling down the oven goes on pronto.
Britney // savourandshine.com says
This recipe looks so yummy! Making it to bring to my dietetics class potluck tonight! Thanks for another awesome recipe!!
Chrissa - Physical Kitchness says
Year old canned pumpkin makes this TOTES acceptable 😉 You crack me up. I love the combo of a summer berry with a fall fav!