Did we have you at pumpkin? Don’t be fooled, these easy Whole Wheat Pumpkin Muffin Bars can be made year-round. They’re moist, delicious and difficult to mess up! They’re made with whole grain, and they’re lower in sugar than most muffins!
Want to bake muffins instead of bars? This recipe will make about 24. Want a recipe for 12 pumpkin muffins? Look here!
These easy whole wheat pumpkin muffin bars are a perfect healthy treat for a crowd! Pumpkin, spices, and chocolate chips bake to create the perfect fall treat!
- 1 ½ cups all purpose flour
- 1 ½ cups whole wheat flour
- 1 Tablespoon pumpkin spice
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- 2- 15 ounce cans pure pumpkin
- 1 ½ cups brown sugar
- 4 large eggs
- ½ cup canola oil
Preheat oven to 350° F.
In a large bowl, gently whisk all purpose flour, whole wheat flour, pumpkin spice, baking soda, salt, and baking powder.
In a separate large bowl, whisk pumpkin, sugar, eggs, and oil until combined.
Add pumpkin mixture to flour mixture. Using a spatula, fold ingredients just until moistened. Do not over mix.
Prepare a 13 x 18 baking sheet with nonstick spray or parchment paper. Pour batter onto prepared baking sheet and spread evenly with a spatula. Bake 30 minutes or until slightly golden and a toothpick inserted into the middle comes out clean. Cut into bars. Enjoy!
*Alternatively, this recipe can make 24 pumpkin muffins. Bake at 350° F for 15-20 minutes.
½ - 1 cup chocolate chips
Consider reducing the sugar to 1 cup when adding chocolate chips.