Whole Wheat Honey Pumpkin Muffins


I’m training for a 1/2 marathon and prepping to go wedding dress shopping in two months (eeek!) so indulging in holiday treats isn’t that much of an option for me right now. If you’re looking for a healthy fall treat (that tastes like a cheat) I would highly recommend these! I was so pleased with the results; they were moist, not too sweet, and rich with pumpkin and autumn spice flavors. It was a great mid-day weekend treat that we enjoyed with some fresh french pressed coffee.



1 cup of pumpkin puree (I used the Trader Joe’s organic canned version and it was great)

1 1/2 cups whole wheat flour

1/2 cup brown sugar

1/2 cup of honey (I’ve read using just honey works well too – just double the amount to replace the brown sugar)

1/2 cup vegetable oil

1 1/2 tablespoons pumpkin pie spice

3/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/4 cup dark chocolate chips (optional)

1 tablespoon coarse raw sugar for topping


Pre-heat oven to 375F.

In a bowl mix the flour, pumpkin spice, baking powder, baking soda, salt, and brown sugar. Sift the dry ingredients together and add the pumpkin puree, oil, eggs, honey, and chocolate chips. Mix all ingredients together with a spoon until thoroughly mixed.

Line a muffin pan with paper liners and scoop the mixture evenly into the pan. If desired, sprinkle a little bit of coarse raw sugar over each muffin – it will give the top a sweet crunch and it looks pretty.

Bake for 20 minutes or until a toothpick comes out clean (as all you bakers know all too well).

Then try to let them cool before eating…this is the most difficult part.



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