Wholesome Pumpkin Muffins Recipe

Introduction

Wholesome Pumpkin Muffins are a delicious, nutrient-packed treat perfect for breakfast or a healthy snack. Filled with fruits, seeds, and warm spices, these muffins offer a satisfying texture and natural sweetness that everyone will love.

Ingredients

• 2 cups multigrain flour
• 3/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sweetened shredded coconut
• 1/2 cup raisins, dried cranberries, and/or dried blueberries (or 1 1/2 to 2 cups mixed dried fruit such as figs or apricots)
• 2 cups grated carrot
• 1 shredded apple
• 1 can (8 oz) crushed pineapple, well drained
• 1/2 cup hulled sunflower seeds
• 1/2 cup pepitas (pumpkin seeds)
• 1/4 cup chia seeds
• 1/4 cup hemp hearts
• 3 large eggs
• 2/3 cup vegetable or olive oil
• 1 tsp vanilla extract

Instructions

1. Step 1: In a large mixing bowl, combine the multigrain flour, granulated sugar, ground cinnamon, baking powder, and salt. Whisk or stir until evenly distributed to form the base of your muffin batter.
2. Step 2: Add the shredded coconut, dried fruits, grated carrot, shredded apple, well-drained crushed pineapple, sunflower seeds, pepitas, chia seeds, and hemp hearts to the dry mixture. Stir well until all fruits, seeds, and vegetables are evenly coated.
3. Step 3: In a separate bowl, whisk together the eggs, vegetable or olive oil, and vanilla extract until smooth. This wet mixture will help bind the ingredients together.
4. Step 4: Pour the wet mixture into the bowl with the dry ingredients and fruit/seed mixture. Stir gently but thoroughly until fully combined. The batter will be thick, which is normal.
5. Step 5: Spoon the batter into 12 lined or greased muffin cups, filling each one heaping full. Alternatively, use 16 cups for regular-sized muffins. For extra crunch, sprinkle a few pepitas on top before baking.
6. Step 6: Bake at 350°F (175°C) for 30-35 minutes, or until the tops are browned and crusty. Let muffins cool slightly before serving.

Tips & Variations

• Use olive oil for a subtle flavor or vegetable oil for a neutral taste.
• Swap out dried fruit combinations to suit your preference or seasonal availability.
• For a nut-free version, omit seeds or replace with chopped nuts if preferred.
• Adding a handful of chopped nuts like walnuts or pecans will add extra texture and flavor.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped for up to 3 months. Reheat in the microwave for 20-30 seconds or warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of multigrain flour?

Yes, you can use all-purpose flour, but using multigrain flour adds extra nutrients and texture that enhance the wholesome quality of the muffins.

Can I make these muffins vegan?

To make the recipe vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, set for 5 minutes) and use a plant-based oil. Keep in mind the texture may vary slightly.

Wholesome Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

These Wholesome Pumpkin Muffins are a nutritious and flavorful treat packed with multigrain flour, a medley of dried fruits, fresh grated carrot and apple, crunchy seeds, and warm cinnamon spice. Moist and wholesome, they are perfect for a healthy breakfast or snack.

• Author: Izo
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Yield: 12 large muffins or 16 regular muffins 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups multigrain flour
• 3/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 2 tsp baking powder
• 1/2 tsp salt

Fruit, Seeds, and Extras

• 1/2 cup sweetened shredded coconut
• 1/2 cup raisins, dried cranberries, and/or dried blueberries (or 1 1/2 to 2 cups mixed dried fruit such as figs or apricots)
• 2 cups grated carrot
• 1 shredded apple
• 1 can (8 oz) crushed pineapple, well drained
• 1/2 cup hulled sunflower seeds
• 1/2 cup pepitas (pumpkin seeds)
• 1/4 cup chia seeds
• 1/4 cup hemp hearts

Wet Ingredients

• 3 large eggs
• 2/3 cup vegetable oil or olive oil
• 1 tsp vanilla extract

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, combine 2 cups multigrain flour, 3/4 cup granulated sugar, 1 tbsp ground cinnamon, 2 tsp baking powder, and 1/2 tsp salt. Whisk or stir until evenly distributed to create the muffin batter base.
2. Incorporate Fruits, Vegetables, Coconut, and Seeds: Add 1/2 cup sweetened shredded coconut, 1/2 cup raisins/dried cranberries/blueberries (or 1 1/2 to 2 cups mixed dried fruit), 2 cups grated carrot, 1 shredded apple, 8 oz well-drained crushed pineapple, 1/2 cup hulled sunflower seeds, 1/2 cup pepitas, 1/4 cup chia seeds, and 1/4 cup hemp hearts to the dry mixture. Stir thoroughly until all fruits, seeds, and veggies are evenly coated with the flour blend.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together 3 large eggs, 2/3 cup vegetable or olive oil, and 1 tsp vanilla extract until smooth and well combined. This wet mixture will bind the dry ingredients.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry and fruit/seed mixture. Stir gently but thoroughly until fully incorporated. The batter will be thick; this is expected.
5. Fill Muffin Cups and Bake: Spoon the thick batter into 12 lined or greased muffin cups, filling each heaping full, or use 16 cups for regular-sized muffins. Optionally, sprinkle pepitas on top for extra crunch. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes until tops are browned and crusty. Allow muffins to cool slightly before serving.

Notes

• The batter will be very thick; do not worry as this is normal for these muffins.
• You can use either olive oil for subtle flavor or vegetable oil as a neutral option.
• Sprinkling pepitas on top before baking adds a nice crunchy texture.
• The muffins keep well for several days refrigerated and can be frozen for longer storage.
• Ensure the crushed pineapple is well drained to avoid excess moisture in the batter.

Keywords: Pumpkin Muffins, Healthy Muffins, Multigrain Muffins, Fall Recipes, Seed and Fruit Muffins, Baked Treats, Vegetarian Muffins