I know I know it’s the middle of May and the last thing I should be posting is a pumpkin recipe but….quarantine made me do it! Haha I was in need of some baking therapy this week but was out of all purpose flour and chocolate chips. I have been trying to limit going to the store….So any type of cookie was out. But I had some whole wheat flour and pumpkin! You guys these are probably my favorite pumpkin muffins EVER!! You seriously would never guess that they have ONLY whole wheat flour and NO FAT! Yep that’s right, no fat, reduced sugar and whole wheat! Also as an added bonus the recipe calls for the ENTIRE can of pumpkin because it’s the worst when you only use a small portion of the can and have some leftover. This has been a major win in my book for pumpkin!
- 1 1/3 cups whole wheat flour
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon pumpkin pie spice (I always just make up my own by adding about 1/2 TSB cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground cloves and 1/4 tsp allspice)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 15- oz can pumpkin
- 1/2 cup runny honey
- 1 teaspoon vanilla extract
- Chocolate chips
- Streusel: 1 rounded cup oats (if old fashioned oats, grind up in your hand a tiny bit), 2-3 TSB softened butter, 2/3 cup brown sugar, 1 TSB cinnamon. Mix together and sprinkle over muffin batter in muffin tins.
- Prep: Preheat your oven to 350°F. Line a 12 cup muffin tin with nonstick muffin liners or PAM
- Combine ingredients separately: Whisk together all dry ingredients in a large bowl. In a separate measuring jug, whisk together all wet ingredients.
- Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Fold just until combined, do not overmix. The batter will be quite thick.
- Add to muffin pan: Evenly distribute the muffin batter between the prepared muffin cups (I find it works out the neatest if I do this with a large cookie scoop). Add streusel, if desired.
- Bake the muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out just clean.