Whole wheat pumpkin muffins with a white chocolate drizzle are perfect for fall! Made with whole wheat flour, fall spices, and pumpkin puree. Topped with a drizzle of melted white chocolate or pumpkin seeds for a crunch.
Nothing screams fall quite like a batch of fluffy pumpkin muffins! Filled with fall spices and that quintessential fall taste of pumpkin puree that we all know and love, I know this pumpkin muffin recipe will be one you make again and again for the season and beyond!
I love having a batch of pumpkin muffins on hand to enjoy with coffee or tea in the fall and this recipe is one I’ve already made multiple times and it’s only the beginning of October! Simply made with whole wheat pastry flour, Libby’s 100% PURE PUMPKIN and fall spices like cinnamon, and pumpkin spice
Top these muffins with a white chocolate drizzle (white chocolate complements pumpkin SO well) or top with pumpkin seeds before baking for a crunch on top. You really can’t go wrong! 🙂
PUMPKIN PUREE – ABOUT LIBBY’S 100% PURE PUMPKIN
This pumpkin muffin recipes uses Libby’s 100% Pure Pumpkin. It’s what I use in all of my pumpkin recipes! I trust Libby’s when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.
Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.
It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.
Ingredients for Whole Wheat Pumpkin Muffins
- whole-wheat pastry flour – whole wheat pastry flour is lighter than whole wheat flour giving these muffins more of a soft fluffiness that makes them absolutely delicious!
- pumpkin pie spice
- cinnamon
- baking soda
- baking powder
- non-dairy milk – I like using oat or almond milk because that’s what I have on hand most of the time.
- LIBBY’S 100% PURE PUMPKIN
- butter or coconut oil
- light brown sugar – feel free to use coconut sugar instead if you prefer.
- egg
- vanilla extract
- pumpkin seeds (optional) – green pumpkin seeds are called pepitas and they’re a great source of plant-based protein, fiber and magnesium.
- white chocolate chips (optional)
equipment / utensils:
- one medium mixing bowl
- one small mixing bowl
- muffin liners
- muffin tin
Making Pumpkin Muffins Lighter and Fluffy
Pumpkin puree itself helps to make these muffins super light and fluffy! It adds a lot of moisture which ends up giving these muffins that bounciness in the texture.
Another tip for lighter and fluffier muffins? Don’t over mix the batter. That causes muffins to be more dense and chewy vs. light and fluffy! Mix the batter until just combined. If there’s a few streaks of flour that you can still see that’s totally ok.
Ways to Use Leftover Pumpkin Puree
For this pumpkin recipe you will use almost a cup of pumpkin, but that will leave you with a good amount leftover. This is a good thing because there are so many delicious ways you can use it! Here are a few of my favorites:
- make this creamy and delicious vegan pumpkin soup.
- make pumpkin peanut butter dog treats for your furry friend!
- whip up a batch of pumpkin cookie protein bites for a fun snack.
- stir up a dairy free pumpkin spice oat milk latte.
Storing Leftover Pumpkin Puree
Any time you have a little pumpkin puree leftover and want to save it, transfer the rest out of the can (don’t store in the can in the fridge!) into a container with a lid and store in the fridge for up to a week. This will ensure maximum freshness and usability.
If you’re simply not going to get to the rest of the pumpkin leftover in a can, you can definitely save it for later. I recommend freezing it in an ice cube tray for up to 3 months. You can use the frozen cubes in future soups, smoothies and more.
Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle
Ingredients
- 1 cup whole-wheat pastry flour
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1 tsp. baking soda
- ¾ tsp. baking powder
- ½ cup non-dairy milk
- ¾ cup LIBBY’S 100% PURE PUMPKIN
- 3 tbsp. melted butter or coconut oil
- ½ cup light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/4 cup white chocolate chips
- ¼ cup pumpkin seeds for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray the inside with cooking spray to prevent muffins from sticking.
- In a medium bowl whisk together the whole-wheat pastry flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In a separate larger bowl, whisk together pumpkin puree, melted butter or coconut oil, non-dairy milk, light brown sugar, egg and vanilla extract until smooth.
- Pour the dry ingredients into the wet and use a wooden spoon to gently mix together until just combined. Don’t over mix! Muffin batter should be slightly clumpy not totally smooth.
- Portion the batter into each muffin well. Sprinkle with pumpkin seeds or leave plain to drizzle with melted white chocolate when baked.*
- Bake for approximately 22-25 minutes, let cool and enjoy!
Notes
This recipe was proudly created in partnership with Libby’s. I hope you love it!
more pumpkin muffin recipes you’re sure to love
- pumpkin blueberry muffins
- pumpkin carrot muffins {GF & DF}
- healthy pumpkin muffins with spiced maple glaze {GF & DF}
- pumpkin gingerbread muffins {GF & DF}
pin this recipe for later!
