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Pumpkin Recipes

Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Whole wheat pumpkin muffins with a white chocolate drizzle are perfect for fall! Made with whole wheat flour, fall spices, and pumpkin puree. Topped with a drizzle of melted white chocolate or pumpkin seeds for a crunch.

whole wheat pumpkin muffins with white chocolate drizzle

Nothing screams fall quite like a batch of fluffy pumpkin muffins! Filled with fall spices and that quintessential fall taste of pumpkin puree that we all know and love, I know this pumpkin muffin recipe will be one you make again and again for the season and beyond!

I love having a batch of pumpkin muffins on hand to enjoy with coffee or tea in the fall and this recipe is one I’ve already made multiple times and it’s only the beginning of October! Simply made with whole wheat pastry flour, Libby’s 100% PURE PUMPKIN and fall spices like cinnamon, and pumpkin spice

Top these muffins with a white chocolate drizzle (white chocolate complements pumpkin SO well) or top with pumpkin seeds before baking for a crunch on top. You really can’t go wrong! 🙂

healthy whole wheat pumpkin muffins

PUMPKIN PUREE – ABOUT LIBBY’S 100% PURE PUMPKIN

This pumpkin muffin recipes uses  Libby’s 100% Pure Pumpkin. It’s what I use in all of my pumpkin recipes! I trust Libby’s when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

fluffy-and-moist-whole-wheat-pumpkin-muffins-topped-with-pumpkin-seeds

Ingredients for Whole Wheat Pumpkin Muffins

  • whole-wheat pastry flourwhole wheat pastry flour is lighter than whole wheat flour giving these muffins more of a soft fluffiness that makes them absolutely delicious!
  • pumpkin pie spice
  • cinnamon 
  • baking soda
  • baking powder
  • non-dairy milk I like using oat or almond milk because that’s what I have on hand most of the time.
  • LIBBY’S 100% PURE PUMPKIN
  • butter or coconut oil 
  • light brown sugarfeel free to use coconut sugar instead if you prefer.
  • egg
  • vanilla extract 
  • pumpkin seeds (optional) green pumpkin seeds are called pepitas and they’re a great source of plant-based protein, fiber and magnesium.
  • white chocolate chips (optional)

equipment / utensils:

  • one medium mixing bowl
  • one small mixing bowl
  • muffin liners
  • muffin tin
easy whole wheat fluffy pumpkin muffins

Making Pumpkin Muffins Lighter and Fluffy

Pumpkin puree itself helps to make these muffins super light and fluffy! It adds a lot of moisture which ends up giving these muffins that bounciness in the texture.

Another tip for lighter and fluffier muffins? Don’t over mix the batter. That causes muffins to be more dense and chewy vs. light and fluffy! Mix the batter until just combined. If there’s a few streaks of flour that you can still see that’s totally ok.

Ways to Use Leftover Pumpkin Puree

For this pumpkin recipe you will use almost a cup of pumpkin, but that will leave you with a good amount leftover. This is a good thing because there are so many delicious ways you can use it! Here are a few of my favorites:

Storing Leftover Pumpkin Puree

Any time you have a little pumpkin puree leftover and want to save it, transfer the rest out of the can (don’t store in the can in the fridge!) into a container with a lid and store in the fridge for up to a week. This will ensure maximum freshness and usability.

If you’re simply not going to get to the rest of the pumpkin leftover in a can, you can definitely save it for later. I recommend freezing it in an ice cube tray for up to 3 months. You can use the frozen cubes in future soups, smoothies and more.

whole wheat pumpkin muffins with white chocolate drizzle

Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Maggie Michalczyk, RDN
Moist, fluffy and spiced to perfect with pumpkin puree and fall spices, these whole wheat pumpkin muffins make for an amazing treat for fall! Sip on pumpkin coffee while you enjoy each bite!
Prep Time 10 mins
Cook Time 8 hrs 11 mins
Servings 12 muffins

Ingredients
  

  • 1 cup whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • ½ cup non-dairy milk
  • ¾ cup LIBBY’S 100% PURE PUMPKIN
  • 3 tbsp. melted butter or coconut oil
  • ½ cup light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 cup white chocolate chips
  • ¼ cup pumpkin seeds for sprinkling on top

Instructions
 

  • Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray the inside with cooking spray to prevent muffins from sticking. 
  • In a medium bowl whisk together the whole-wheat pastry flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  • In a separate larger bowl, whisk together pumpkin puree, melted butter or coconut oil, non-dairy milk, light brown sugar, egg and vanilla extract until smooth.
  • Pour the dry ingredients into the wet and use a wooden spoon to gently mix together until just combined. Don’t over mix!  Muffin batter should be slightly clumpy not totally smooth. 
  • Portion the batter into each muffin well. Sprinkle with pumpkin seeds or leave plain to drizzle with melted white chocolate when baked.* 
  • Bake for approximately 22-25 minutes, let cool and enjoy!

Notes

* if drizzling with melted white chocolate chips, melt white chocolate chips in the microwave in increments of 10 seconds, stirring with a spoon in between each time. Use a fork to drizzle over each muffin once cooled.
Keyword pumpkin muffins; whole wheat pumpkin muffins

This recipe was proudly created in partnership with Libby’s. I hope you love it!

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best whole wheat pumpkin muffins
Pumpkin Recipes

Pumpkin White Chocolate Macadamia Nut Cookies

Pumpkin white chocolate macadamia nut cookies are chewy pumpkin cookies with crispy edges that are filled with pumpkin, white chocolate chips and macadamia nuts in every bite! Made simply with just a handful of ingredients, you’ll fall in love with these delicious cookies!

pumpkin white chocolate macadamia nut cookies

Pumpkin cookies are hands down one of my favorite treats to enjoy during pumpkin season and this white chocolate macadamia nut twist is a no brainer! White chocolate chips complement pumpkin SO well (if you haven’t tried adding white chips to pumpkin pancakes, I highly recommend it!)

I know fall is still a little ways away when I’m writing this post, but in my opinion there’s no wrong time to start getting in the mood. I already saw this pumpkin candle at the store two weeks ago, and yes I totally bought it. 🙂

soft pumpkin cookies with crispy edges

Oat flour gives these cookies a chewy, soft texture on the inside with crispy edges on the outside so if you love cookies with soft middles, these are for you.

Your kitchen will smell like the warm, cozy scents of fall while these bake and I promise this will be a pumpkin cookie recipe you’ll want to make again, and again! Just like in all of my pumpkin recipes, I used Libby’s 100% Pure Pumpkin because it’s simply the best when it comes to canned pumpkin.

thin and crispy pumpkin cookies with white chocolate chips and macadamia nuts

LIBBY’S 100% PURE PUMPKIN

No matter the time of year you’ll always find Libbys 100% Pure Pumpkin in my pantry. Truly iconic when it comes to baking, Libby’s has been the leading producer of canned pumpkin for generations. I’m sure your mom or grandma always used Libby’s to make pumpkin pie at Thanksgiving just like mine did.

It’s great to know that there are no additives, chemicals, or preservatives used in the production or canning process of Libby’s 100% Pure Pumpkin and that sustainability is a major part of their mission when it comes to growing and harvesting pumpkins.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food. Super cool, right?

I think it’s important for everyone to consider more sustainable practices in their everyday lives and I applaud companies like Libby’s that are making it their mission to do the same.

ingredients for pumpkin white chocolate macadamia nut cookies

equipment / utensils

gluten free pumpkin white chocolate chip macadamia nut cookies with oat flour
pumpkin-white-chocolate-macadamia-nut-cookies

Pumpkin White Chocolate Macadamia Nut Cookies

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 18 cookies

Ingredients
  

  • 1/2 cup unsalted butter softened
  • ¾ cup light brown sugar
  • 1 tsp. vanilla extract
  • ¼ cup Libby’s 100% Pure Pumpkin
  • 1 ¾ oat flour gluten free if desired
  • 1 tsp. pumpkin pie spice or cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup white chocolate chips
  • ½ cup macadamia nuts roughly chopped

Instructions
 

  • Using a hand mixer, cream the softened butter and sugar. Next, add vanilla extract and pumpkin until all combined.
  • Whisk together the oat flour, pumpkin pie spice, baking soda, and salt. Add to the wet ingredients and mix to combine.
  • Fold in the white chocolate chips and chopped macadamia nuts.
  • Use a cookie scoop to portion out the dough and place on a baking sheet. Gently flatten them just a little bit with the palm of your hand.
  • Bake for approximately 11-13 minutes. Cool on a wire rack and enjoy.
  • Store in a sealed container on the counter or in the fridge for up to a week.

This recipe was proudly created in partnership with Libby’s. I hope you love it! If you make them be sure to tag me at Once Upon a Pumpkin on Instagram!

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healthy pumpkin white chocolate macadamia nut cookies

Nutritious Treats

Coconut White Chocolate Macadamia Nut Energy Bites

Coconut white chocolate macadamia nut energy bites are sweetened naturally, made gluten and dairy free with oats, shredded coconut, protein powder, macadamia nuts and white chocolate. They’re everything you love about a white chocolate macadamia nut cookie wrapped into a bite!

coconut white chocolate macadamia nut energy bites

These no bake bites are perfect if you love white chocolate macadamia nut cookies. They taste exactly like that except in bite form! Made with just a few simple ingredients including oats, cashew butter, shredded coconut, maple syrup and macadamia nuts and mini white chocolate chips, they’re perfect if you’re not in the mood to bake a whole batch of cookies and want something fun to snack on.

Energy bites/balls tend to be made of whole oats and peanut butter, and while I like those too, sometimes it’s fun to switch it up with different flavors inspired by your favorite cookie or treat. This recipe does contain oats (feel free to use gluten free old fashioned oats) and give these bites an amazing texture along with the nut butter that tastes like a perfect bar!

I like that adding collagen or protein powder gives energy bites a little more staying power to make t

And if you’re not already, be sure to follow along on Instagram for more recipe inspiration!

ingredients for coconut white chocolate macadamia nut energy bites

  • creamy unsweetened cashew butter
  • old-fashioned or gluten free old-fashioned oats
  • blanched almond flour
  • coconut flour
  • shredded unsweetened coconut
  • maple syrup
  • vanilla extract
  • salt
  • macadamia nuts
  • mini or regular white chocolate chips – I always use Lily’s in my baked goods and use their white chocolate style baking chips in this recipe
  • unflavored collagen or vanilla/unflavored protein powder (optional)add in one of these or both for a boost of protein

equipment / utensils

  • food processor
  • cookie scoop
coconut white chocolate macadamia nut energy bites

White Chocolate Macadamia No Bake Bites

Maggie Michalczyk, RDN
White chocolate macadamia nut no bake bites are sweetened naturally, made gluten and dairy free with almond flour, coconut, macadamia nuts and white chocolate. They are everything you love about a white chocolate macadamia nut cookie wrapped into a bite!
Prep Time 10 mins
Cook Time 5 mins
Servings 12 balls

Ingredients
  

  • 1 1/2 cup regular or gluten-free old-fashioned oats
  • 3/4 cup creamy unsweetened cashew butter
  • 1/2 cup shredded unsweetened coconut
  • 2 scoops vanilla protein powder and or 1 serving unflavored collagen
  • 2 tbsp. blanched almond flour
  • 2 tbsp. coconut flour
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • pinch of salt
  • 1/3 cup macadamia nuts
  • 1/2 cup mini or regular white chocolate chips

Instructions
 

  • Combine all of the ingredients together in a food processor except for the macadamia nuts and white chocolate chips
  • Pulse a couple times until a dough begins to form. Lately add the macadamia nuts and pulse just 1-2 more times so that you still have some nut pieces intact. 
  • Transfer the batter into a bowl, and use a wooden spoon to fold in the white chocolate chips. Cover and refrigerate for 10-15 minutes.
  • Remove from fridge and use a cookie scoop to portion, out the batter. Rolling in your palms to form a ball and then rolling into more coconut flakes. Alternatively, you could also omit the white chocolate chips from the batter, melt them and coat the balls in the chocolate for a white chocolate chips coating. For this way I recommend melting the chocolate in the microwave in increments of 15 seconds until melted. 
  •  For either way you coat them, store bites in the fridge for up to a week. 
Keyword coconut white chocolate macadamia nut bites; no bake bites

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gluten and dairy free coconut white chocolate macadamia nut bites
Pumpkin Dessert

Pumpkin Spice Peanut Butter Truffles

Reece’s shaped like pumpkins. These pumpkin spice peanut butter truffles are my copycat, lower in sugar, adult approved version!  I’ll admit, even now when I see Reece’s at the grocery store, I can’t resist the nostalgia and automatically put a bag into my cart! I was always really into sorting my Halloween candy, maybe you were too? Piles of chocolates and candies I wanted to keep, and piles of ones I wanted to trade. Reece’s peanut butter cups were always in my “never want to trade pile”, which inspired me to make this pumpkin version that’s great for all of pumpkin season!

These pumpkin spice peanut butter truffles are easy to make, and pack nutrition in a treat form from the pumpkin puree! In my book I definitely count the vegetable in there and also like that one is a nice portion size…that is if you can stop at just one! I used unsweetened peanut butter and dark chocolate for dipping although you could also use milk chocolate. Get creative topping them will the chocolate is still drying with different toppings like crushed graham crackers or nuts!

pumpkin spice peanut butter truffles

What I like about this recipe for pumpkin spice peanut butter truffles is that you can make them as sweet or not sweet as you’d like. There’s maple syrup in the recipe, but if you wanted you could omit for a no sugar added version. Halloween is right around the corner, and I could see these being awesome for an adult party or something fun for the adults to enjoy (maybe paired with some wine!) while the kids are out trick-or-treating.

 

pumpkin spice peanut butter truffles

For more kid and adult approved pumpkin fun, be sure to check out my first cookbook, the Once Upon a Pumpkin Cookbook, available here to order on Amazon!

 

Pumpkin Spice Peanut Butter Truffles

Maggie Michalczyk, RDN
Enjoy this grown-up, lower sugar recipe for copycat Reece's peanut butter cups! Have fun dipping them in white, dark or milk chocolate and sprinkling on the pumpkin spice. Stash in your fridge for when you need a sensible sweet treat this fall!
Prep Time 10 mins
Cook Time 15 mins
Servings 12 bite-sized truffles

Ingredients
  

  • 1 cup pumpkin puree
  • 1/2 cup creamy unsweetened peanut butter
  • 1 tbsp. maple syrup
  • 2 tsp. pumpkin pie spice + more for sprinkle on top
  • 1/2 tsp. salt
  • 1 1/4 cup almond flour
  • 4 oz. dark white or milk chocolate chips
  • 1 tablespoon coconut oil

Instructions
 

  • Whisk together the pumpkin pie puree, peanut butter, maple syrup, pumpkin pie spice, and salt.
  • Once smooth, add almond flour and stir together.
  • Using your hands, roll into small balls and place on a baking sheet lined with parchment paper.
  • Chill in the freezer for 10 minutes.
  • Microwave the dark and white  chocolate in a bowl, stirring every 30 seconds until smooth.
  • Split the coconut oil among the two chocolates and stir until smooth.
  • Once the pumpkin truffles are done chilling, drop them in the bowls of chocolate to coat. Let the excess chocolate to drip back into the bowl, and place it back on the parchment paper.
  • Chill the coated truffles in the fridge for at least 1 hour until the chocolate is hardened.
  • When you’re ready to serve and eat, sprinkle with sea salt and more pumpkin pie spice!

Notes

  • Honey would also work in place of maple syrup!
  • Melt your chocolate in a deeper bowl so it will be easier to coat and scoop up the balls once coated.
  • Store in the fridge for up to week and a half or in the freezer for longer.

 

 

XOXO

Maggie

 

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