Morning time is often crunch-time with work or school schedules, leaving breakfast the casualty of our rush.
To avoid skipping this most important meal of the day, prepare whole wheat pumpkin muffins for a great grab-n-go before heading out the door.
Great-Tasting Whole Wheat Muffins with Autumn’s Best Flavors
Pumpkin makes the crumb especially moist and with a cinnamon streusel topping, they are hard to resist.
Including pumpkin in your morning routine provides important Vitamin A, potassium, and fiber we all need to start the day right.
Easy to make in larger quantities and freeze, these muffins quickly defrost in a microwave at work, keep you ready for unexpected guests, and always bring a smile when shared with friends.
Made with nutritious pumpkin and King Arthur White Whole Wheat Flour, this is one fast-food you don’t have to feel guilty about enjoying.
More Delicious Muffin Recipes You’ll Love
- Low Carb Orange Cranberry Muffins
- Sprouted Wheat Banana Walnut Muffins
- Sprouted Wheat Pumpkin Muffins with Pepita Topping
- Blueberry-Carrot Cake Muffins [Grain & Gluten-Free]
Whole Wheat Pumpkin Muffins with Cinnamon Streusel
- 30 ounces canned pumpkin
- 2/3 cup coconut oil
- 1 1/2 cups coconut palm sugar
- 1/2 cup honey
- 4 large eggs
- 4 cups white whole wheat flour
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup chopped walnuts
- 3 teaspoons ground cinnamon
- 3 teaspoons ground nutmeg
- 3 teaspoons ground cloves
- 1 teaspoon ground ginger
- 1/4 cup King Arthur White Whole Wheat Flour
- 1/3 cup oats
- 3 tablespoons palm coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
- Preheat oven to 400°. Use muffin cups to line muffin tins or use cooking spray to lightly grease the pans. Prepare streusel topping by combining all the dry ingredients together first. Then work the butter into the dry ingredients with your fingers until evenly mixed and a crumbly consistency in reached.
- In a large mixing bowl, combine the pumpkin, oil, sugar, molasses, vanilla and eggs until well blended. Combine flour, walnuts, and the remaining dry ingredients in another bowl and mix until well blended. Stir flour into the pumpkin mixture until well incorporated. Divide batter evenly in the tins. Sprinkle streusel topping over each one. Bake for 14-16 minutes or until toothpick, inserted in the center, comes out clean.
- Cool on wire racks in the pans for 10 minutes. Remove from pans and continue to cool on racks until cooled completely. Store loosely covered.
Our favorite fall muffin to make!
Looks wonderful! I am a huge pumpkin fan!
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