Pumpkin Seed Muffins with Whole Wheat Flour
A healthy whole wheat pumpkin muffin with pepitas and oats. These are a perfect wholesome snack; you are gonna love these moist muffins!
Servings: 12 muffins
Equipment
Ingredients
Dry ingredients
- 1 ⅓ cups whole wheat flour
- ⅓ cup rolled oats
- ½ cups organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 2 eggs
- 1 cup pumpkin puree
- 2 teaspoon vanilla
- ⅓ cup oil (grapeseed, organic canola, olive oil, or melted coconut oil)
- 3 tablespoon brown sugar
Add later
- ⅓ cups pumpkin seeds chopped + a few for the top
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220C).
- Mix dry ingredients: In a large bowl mix the dry ingredients - flour, oats, sugar, baking powder, baking soda, and salt. Use a whisk to mix everything well.
- Mix wet ingredients: In a medium mixing bowl, place the eggs, pumpkin puree, vanilla, oil, and brown sugar. Whisk together until it is well combined.
- Fold everything together: Chop the pumpkin seeds with a chopper or a knife until they are little chunks. Add the pumpkin seeds and flour mixture into the wet ingredients. Use a spatula to stir the batter together, about 12-15 folds, just until everything is incorporated. Do not over-stir.
- Scoop & bake: Place silicone liners or paper liners into a muffin pan. Add a little less than ⅓ cup of batter to fill each muffin cup. Place the muffin tin in the preheated oven (425 degrees Fahrenheit or 220C) to bake for 7 minutes, then turn the oven down to 375 degrees Fahrenheit (190C) and bake for another 7-8 minutes. Remove muffins from the oven when they spring back from the touch and when the center does not look gooey.
Notes
Muffin storage: Store the breakfast pumpkin muffins in a container lined with a paper towel for up to 5 days at room temperature. If you want them to last longer, I recommend freezing them and taking them out as desired. Read more about freezing muffins and storing muffins here.
For step by step photos, scroll up to the blog post.
For optional add-ins, see the blog post above!
Nutrition
Serving: 1muffin | Calories: 178kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 226mg | Potassium: 131mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3219IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg