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’.
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
- Category: Breakfast
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.
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
- 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
NOTE: This post contains affiliate links. If you purchase products through links I will receive a small commission. Thank you for your support!
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Christina @ The Blissful Balance says
These look so soft and yummy!! And I am always so impressed by your wealth of knowledge about baking – you provide so much for your readers. And YES I am so ready for pumpking ERRTHANG.
Ashley says
Well thank you so much Christina! That means a ton <3
Marina @ A Dancer's Live-It says
No need to apologize for ANYTHING when it comes to pumpkin. 😉 Bring on all those recipes!! Sooo excited to make these bad boys.
★★★★★
Ashley says
Thanks so much Marina!
rachel @ athletic avocado says
I’m sooooo ready for ALL the pumpkin! These muffins look so darn fluffy and delicious! It’s never too early for pumpkin 😉
Ashley says
I feel like once we’re in August, peeps are more than ready 😀
michele @ paleorunningmomma says
Now I’m curious how the 425 trick would work for gf/paleo baking! These look awesome and no need to apologize for early pumpkin!
Ashley says
You know what I am not sure I’ve tried it with gf/paleo baking before… The gf avocado muffins I have on my site are just standard 375F. Could be worth a shot!
Emily says
Agreed with all the other gals! Don’t apologize for sharing a pumpkin recipe; it already feels like fall here, and these look AMAZING! 🙂 Happy Labor Day Ashley!
Ashley says
Haha, glad you agree 🙂 Thanks Emily! –p.s. sorry it always takes me so long to get back to you! Your comments end up in my spam!! 🙁
Katie says
I am soooo beyond ready for everything pumpkin! I love it, especially for breakfast. Definitely need to make these, they look like little pumpkin pillows! I’m on a hunt for pumpkin scones next
Ashley says
Lol well you’re in luck because scones will be coming soon 😉
Cassie says
I enjoyed kabocha pumpkin when it was spring time! Don’t blame you for enjoying fall flavors early, haha! This muffin batch looks so delicious. I LOVE this!
Ashley says
Thanks so much Cassie! I can totally enjoy pumpkin year round too 😉
Erin @ Erin's Inside Job says
What a magical whiz you are. I need some of these in my life. I don’t even think I’ve used my muffin pan :/
Ashley says
You haven’t used your muffin pan?!?! Girl… get on that.
Ellen @ My Uncommon Everyday says
It’s so funny you say that about 425° for 5 minutes! I almost exclusively followed Sally’s baking recipes for like 2 years and I now have that habit, too.
These look wonderful, Ashley! I love how they combine a little of summer with fall 🙂
Ashley says
It’s such a genius trick! No one likes flat muffins, they just aren’t the same.
Jess @hellotofit says
OH SWEET CHEESES girl! I have all the above exceeeeeept rasps…I do have blackberries though!!
Ashley says
Lol blackberries could be fun! Just throw in some chocolate chips 😉