Food + Recipes

Sprouted Whole Wheat Pumpkin Muffins

Sprouted Whole Wheat Pumpkin Muffins Delicious Sprouted Whole Wheat Pumpkin Muffin recipe Sprouted Whole Wheat Pumpkin Muffins recipe Recipe for Sprouted Whole Wheat Pumpkin MuffinsThis has been one of my favorite whole food finds yet.  I swiped the original recipe off of this great website called 100 Days of Real Food — with some other pretty killer recipes to look into if you haven’t already. All of Lisa’s recipes are great for incorporating whole foods into a traditional meal loving family diet (which you can bet my husband definitely appreciates). I would love to try this recipe with spelt flour at some point (as it actually calls for), but my spur of the moment substitution based on what I could find in my pantry + the compelling need for a muffin resulted in the beautiful concoction you see here.


  • 1½ cups sprouted whole wheat flour
  • 1 tablespoon pumpkin pie spice blend 
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup honey
  • ⅓ cup melted butter
  • 1 cup pumpkin puree


Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.

Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.

Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not overmix.

Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature or freeze for a rainy day.

Notes: I usually mix a huge batch of the pumpkin pie spice blend, like times it by at least 10, when making and just store it in a mason jar in my spice cabinet.  Significantly reduces the time to make these muffins when you want to whip them up real fast.  Also, I’ve made these a few times now and I find that doubling the recipe and freezing them (or eating twice as many) is the way to go ;) It’s also an easy to way to demolish an entire can of pumpkin puree as opposed to only using half.

I know this has got you thinking of other deliciously festive muffin recipes you’ve seen lately — so lay’em on me!

find the original Whole Spelt Pumpkin Muffin recipe here


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