These adorable mini whole wheat pumpkin muffins are made with whole wheat flour, real pumpkin puree, mini chocolate chips, and lots of cozy pumpkin spice. They’re full of flavor, incredibly moist, and only 60 calories each! Follow my recipe notes to make these as regular size muffins, too.
Do you think mini muffins are 100x better than regular size muffins? Today’s mini pumpkin muffins have the same great flavor as these regular pumpkin muffins and my pumpkin bread, but made into itty bitty and slightly lightened up muffins.
These Whole Wheat Mini Pumpkin Muffins Are:
- Wholesome and satisfying
- Moist and flavorful
- Simple to make—no mixer required
- Great for breakfast, a snack, or dessert
- Perfectly pumpkin spiced and you can use this pumpkin pie spice recipe
- Loaded with mini chocolate chips
- Only 60 calories each
Ingredients for Whole Wheat Pumpkin Muffins
There’s so much fall flavor in each bite of today’s mini muffins. Here’s what you need:
- Whole Wheat Flour: We use wholesome and hearty whole wheat flour as the base of these muffins.
- Baking Powder & Baking Soda: These leaveners help the muffins rise.
- Cinnamon & Pumpkin Pie Spice: I like to use a blend of these cozy spices for mega fall flavor. Instead of pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice.
- Salt & Vanilla Extract: Both add flavor. Try using homemade vanilla extract.
- Eggs: Eggs add moisture and bind the ingredients together.
- Brown Sugar: A little brown sugar sweetens these muffins.
- Pumpkin: 1 cup (about 225g) of pumpkin puree adds flavor and incredible moisture. If you have extra to use up, here’s a list of recipes to make with leftover pumpkin puree. My chocolate pumpkin muffins or a batch of homemade pumpkin coffee creamer are excellent choices.
- Butter: A touch of melted butter helps make the muffins taste good—no rubbery or dry muffins today. We use just enough butter to give the muffins a rich, tender texture but still keep them on the lighter side.
- Milk: Milk adds moisture.
- Chocolate Chips: Mini chocolate chips are best because you get many more in each tiny muffin. Use any leftover in mini chocolate chip muffins.
Nutrition Facts
I don’t typically post nutritional facts for my recipe, but I was curious about these and thought you would be, too.
Here’s the calorie breakdown of the full mini muffin recipe:
- Whole wheat flour = 710
- Eggs = 140
- Lightly packed brown sugar = 230
- Pumpkin = 80
- Melted butter = 505
- Unsweetened almond milk (I used Almond Breeze brand) = 10
- Spices + vanilla = 22
- Mini chocolate chips = 550
Divided by 36 mini muffins = 60 calories each
For another mini-breakfast favorite, try my mini cinnamon sugar pumpkin muffins and mini french toast bites next. Fun to make and even more fun to eat!
Whole Wheat Mini Pumpkin Muffins Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Grease/spray two mini muffin pans with nonstick cooking spray. This recipe makes around 36 muffins, so you will only use half of the 2nd pan. If using mini liners, grease/spray them with cooking spray. Set pans aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside. In a medium bowl, whisk the eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the mini chocolate chips. Fold everything together gently just until combined.
- Fill muffin cups around 3/4 – all the way full. Go for about 1 heaping Tablespoon of batter per muffin. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. If your oven has hot spots, be sure to rotate the pans during bake time. My muffins took 12 minutes. Remove pans from the oven. Allow muffins to slightly cool before enjoying.
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