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Whole Wheat Mini Pumpkin Muffins

Whole Wheat Mini Pumpkin Muffins
Whole Wheat Mini Pumpkin Muffins
This healthy recipe comes from NDSU Extension Service.


1 3/4 c. whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp pumpkin pie spice

2 large eggs, room temperature

1/2 c brown sugar, lightly packed

1 c. pumpkin puree

1/3 c. unsalted butter, melted

1 tsp. vanilla extract

1/3 c. milk

1/2 c. mini chocolate chips


Preheat oven to 350 F. Grease muffins tins; set aside. In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together; set aside. In another large bowl whisk eggs, brown sugar, pumpkin, melted butter, vanilla and milk together until combines. Gradually add the dry ingredients to the wet ingredients. Stir to combine. Fold in mini chocolate chips. Fill muffin cups 3/4 cups full. Bake for 12 to 14 minutes or until a toothpick inserted in the center comes out clean. Cool slightly and serve. 

Makes 36 servings.

Per Serving: about 60 calories, 3 grams (g) of fat, 9 g carbohydrate, 1 g protein, 1 g fiber and 90 mg sodium

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