I kept my camera tucked away for most of this weekend. I spent the majority of the weekend out of town for a funeral for someone incredibly special to me. This person is not a part of my immediate family so I do not feel comfortable sharing much more than this on the blog, but he truly impacted my life in a way I will never begin to be able to adequately express. Maybe one day I will find the words to convey what this person taught me because I feel like it needs to be shared, but right now every time I begin typing, I begin crying and my sentences trail off into nothing and I feel like everything I write feels hollow compared to how I feel.
I spent much of Sunday fighting tears but I also found joy in the day because if there is one thing this person taught me and everyone around him, it was that there was joy to be found in every single day, especially in the smallest of things. Writing is typically the one thing I can turn to that helps me work through my emotions and feelings but writing failed me on Sunday. So I turned to baking. Zoning out in the kitchen, focusing on the simple pleasure of smelling warm, fluffy pumpkin muffins in the oven and cherishing the seemingly everyday moments with my family.
Most of the time, I rush through baking because I’m in a hurry to check something off my to do list, but yesterday, while Chase napped and a Carolina Panthers game played in the background, I streamed the Hamilton soundtrack and let myself slow down and enjoy making these whole wheat pumpkin muffins for my family.
Ever since I introduced Chase to my Whole Wheat Greek Yogurt Muffins, he became a bit of a muffin fanatic so I find myself baking muffins more often than ever before. These whole wheat pumpkin muffins are made with simple ingredients – a base of whole wheat flour, pumpkin puree and coconut oil – and were loved by everyone in our house. I jotted down this recipe a couple weeks ago when I had half of a can of pumpkin left on hand that needed to be used and hoped for the best as I played around in the kitchen. I adjusted it a little bit yesterday to reduce the sugar content and they went over well with everyone.
If you decide to make these whole wheat pumpkin muffins, I hope you will take a moment to sit down and enjoy them, preferably with someone you love very much.
Whole Wheat Pumpkin Muffins
Makes 12 muffins
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup maple syrup (this may be increased a bit if you prefer a sweeter muffin)
- 1 teaspoon vanilla extract
- 1/2 cup melted coconut oil (I love this coconut oil which always remains liquid – no melting required – and has no taste.)
- Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
- Mix all of the dry ingredients (whole wheat flour through pumpkin pie spice) in a large bowl.
- In a small bowl, combine pumpkin puree, eggs, maple syrup and vanilla extract. Pour in melted coconut oil and stir rapidly.
- Pour the pumpkin mixture into the whole wheat flour mixture and stir to combine.
- Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly and enjoy.
More Pumpkin Recipes
- Pumpkin Spice Puppy Chow
- Pumpkin Cake Mix Cupcakes with Cinnamon Buttercream
- Pumpkin Spice Bark
- Pumpkin Pie Spiced Pecans
- Pumpkin Oatmeal Muffins
- Pumpkin Protein Pancakes
Question of the Day
- When you are struggling with feeling sad or working through your emotions, what are some things you do to help make yourself feel better?
For me, it’s all about writing, reading, baking, taking Sadie for a walk and spending time with family.