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Whole Wheat Pumpkin Mini Muffins


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Rate this recipe 4.6/5 (39 Votes)


  • 1/2 c. vegetable oil
  • 2 eggs
  • 1 2/3 c. whole wheat flour
  • 1 1/4 c. sugar
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/3 c. water
  • 1 c. canned or homemade pumpkin puree
  • 1 tsp. baking soda
  • 1/2 tsp. salt


Servings 36


Step 1

Preheat oven to 350°F

Combine eggs, oil, water and pumpkin puree (use straight pumpkin, not pumpkin pie mix). Sift dry ingredients together and gradually beat into first mixture.

Pour into greased mini muffin pans (I actually use a cookie scoop to get it in the pan…it’s the perfect size for mini muffins). Bake for 10-12 minutes. Makes about 36 mini muffins.

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