Whole Wheat Pumpkin Mini Muffins

Whole wheat pumpkin mini muffins are the perfect healthy snack for the entire family! Moist, not too sweet and perfectly snackable, these are a fall baking must-have!

pumpkin mini muffins

I’ve really been struggling lately with what to feed my kids.

Friends, they are such a challenge. P is 5, and has so many opinions about what she will and won’t eat. H is 16 months, and though he doesn’t yet know to dislike vegetables like older kids, when he isn’t into something, he simply dumps his entire plate on the floor.

In a way, I guess you could say he makes it relatively easy for me with how clear he is.

making pumpkin muffins

So I’ve been searching for new and interesting things that they might actually eat. Oh and if I can find something healthy that they will willingly eat, that’s also a plus.

A friend recommended the now famous whole wheat pumpkin muffins from Peanut Butter Fingers, and said her kids just gobbled them up.

pumpkin muffins in pan

I’ve been a long time PBF reader, and was psyched to try these easy muffins and hope for the best. I figured worst case was that I’d eat them because you know I can’t resist pumpkin.

To make these snackable, small-finger friendly, and less wasteful for us, I adapted them into mini muffins!

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My kids ate almost the entire batch in 2 days, so you can bet that we’ll be making them again and again. On my next trial, I plan to add some spinach into the mix and see how that goes over!

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Another change I made is the lack of pumpkin pie spice. I’ve tried it in other desserts, but can I get real for a moment and tell you that I’m just not a fan? I find it turns out way too spicy and unbalanced. Is it easier to use PPS? Yes. Is it worth making your own? YES. I can’t even tell you how much better all of my pumpkin desserts have tasted with homemade pumpkin pie spice. You can see how I did it in the recipe adaptation below.

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Whole Wheat Pumpkin Mini Muffins

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Ingredients (36 mini muffins)

  • 1 1/2 C white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 2 eggs
  • 1 C pumpkin puree
  • 1/2 C maple syrup
  • 1 tsp vanilla extract
  • 1/2 C melted coconut oil
  • non-stick baking spray (with flour)

Instructions

Preheat oven to 350 degrees.

Grease a mini muffin tin thoroughly with the baking spray.

In a mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

In a separate bowl, combine the eggs, pumpkin, syrup, vanilla and coconut oil.

Add the wet ingredients into the dry, and mix gently with a wooden spoon or silicon spatula until completely combined, but do not overmix.

Scoop by the scant tablespoon into the muffin tin.

Bake for 12-14 minutes or until a toothpick comes out clean, and the tops of the muffins spring back slightly when gently pushed in.

Cool on a wire rack and enjoy!

Store in an airtight container for 3 days, separating the layers of muffins with parchment paper. You can also freeze them or store in the refrigerator!

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Photo Journal: Apple Orchard & Pumpkin Patch

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Last weekend, we spent an 80 degree + 90% humidity day at Wightman Farms for apple and pumpkin picking! We were joined by our friends and their kids and just had such a great day, despite the ridiculous heat.

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It’s late in the season for apples, so we ended up with lots of golden delicious, macouns and a few other tart varieties that I truly don’t recall the names of. Stay tuned for so many apple recipes!

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15 pounds of apples later, we were ready to move on!

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Wightman’s has the absolute BEST hayride around. It travels around the farm and up into the mountain, where riders are treated to a truly gorgeous view, dotted with leaves turning colors, and ends at the pumpkin patch. 

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The cutest pumpkins in the patch!

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Also: pumpkin picking 2015 and apple picking 2016

Small Batch Pumpkin Brownies

Chocolate. Pumpkin. Brownies.

pumpkin swirl brownies

TBH, I’m such a pumpkin purist (pumpkin pie? Good. Pumpkin bread? Good. Pumpkin spice Oreos or M&Ms? No thanks.) that I just wasn’t sure how much I’d like these brownies. Pumpkin and chocolate typically falls into the questionable category for me, but, on a Sunday when I just wanted to bake the day away, these small batch brownies were just calling to me.

pumpkin swirl brownies with hand

The result is a super fudgy, chocolatey brownie with just the slightest hint of pumpkin. Not overly pumpkiny, just enough to let you know it’s there. I really loved these brownies, and so did Shaun, who is typically not even a dessert eater!

brownie thief

The brownie thief! Try taking photos of delicious brownies and not have your toddler steal some. It’s just not possible.

These are perfectly enjoyed cut into small brownies because they are so chocolatey that truly, all you need is a lil bit. But if you actually need a lot bit, that’s ok too.

pumpkin swirl brownies tower

I adapted this recipe from Dessert for Two. I cut down on some of the butter and sugar and used a mix of spices rather than pumpkin pie spice, which, for me, can just be too spicy and not pumpkiny enough. As you can see, my brownies didn’t come out swirly and pumpkin topped like Christina’s did. Why? I don’t know. But, the taste made up for the appearance and I kind of loved it. 

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I also love that these are small batch, made in a bread loaf pan (genius!). I’m the primary dessert eater around here and I don’t need a 9x13” pan of delicious, chocolately fudgy brownies lying around. 

Pumpkin Swirl Brownies

by Rachel Humiston

Prep Time: 15 minutes

Cook Time: 45-50 minutes

Keywords: bake dessert cake brownie fall

Ingredients (2 huge brownies, 4 avg brownie)

    for the brownies
    • 6 Tbsp unsalted butter
    • 1/2 C unsweetened cocoa powder
    • 3/4 C granulated sugar
    • 1 tsp vanilla extract
    • 1/4 tsp salt
    • 1 large egg
    • 1/2 cup all-purpose flour
    for the pumpkin swirl
    • 1/3 C pumpkin puree
    • 1 Tbsp granulated sugar
    • 1 large egg yolk
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/8 tsp nutmeg
    • 1/4 tsp cloves

    Instructions

    Preheat oven to 325.

    Grease and line a 9x5” loaf pan with parchment paper, leaving some overflow so that the brownies can be lifted out of the pan.

    Combine the butter, cocoa powder, and 3/4 C of sugar in a bowl and microwave for 30 seconds. Stir and heat for another 30 seconds.

    Stir until the ingredients are completely combined, and set aside to cool for a few minutes.

    Add vanilla, salt and egg, stirring until completely combined.

    Gently mix in the flour, stirring until just combined. Do not overmix.

    In a separate bowl, mix together the pumpkin, sugar, egg yolk and spices with a spoon.

    Pour the brownie batter into the pan and top with dollops of the pumpkin batter. Swirl with a butter knife.

    Bake for 45 minutes.

    Let the brownies cool in the pan, then cut and enjoy!

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