This recipe for whole wheat pumpkin muffins is made with simple ingredients that come together to make a dozen of the fluffiest and tastiest whole wheat pumpkin muffins. Lower in sugar than many pumpkin muffin recipes, these whole wheat pumpkin muffins are kid-friendly and make a wonderful snack on a chilly autumn day. The pictures from this 2016 recipe recently got a little refresh so I’m sharing the recipe on the blog again today!
Fall is here! I fully admit I am on the pumpkin bandwagon and the minute the slightest bit of chill finds its way back into the air, I’m all about pumpkin everything. Pumpkin lattes, pumpkin icebox cake, pumpkin granola, pumpkin oatmeal… bring it on! And when pumpkin comes in the form of a fluffy, cinnamon-scented, oh-so-cozy muffin just begging to be topped with a smear of butter, I can’t say no. And neither can my whole family because over the years I’ve learned I must double any batch I make of these whole wheat pumpkin muffins or they’ll be gone in a day or two.
I suppose that’s what happens when you have three hungry boys to feed and two grown ups in the house who consider these whole wheat pumpkin muffins a year-round staple because they’re too good to limit to only one season. However, I must admit, they do somehow seem to taste a little better in the fall. Maybe it’s because we’re all drinking the pumpkin Kool-Aid a little more in the fall or maybe it’s just the fact that these muffins taste like comfort and home and warmth and love all wrapped up in a little pumpkin package that feels oh-so-autumn.
These whole wheat pumpkin muffins are made with simple ingredients – a base of whole wheat flour, pumpkin puree and coconut oil – and are sincerely loved by everyone in our house.
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 MuffinsPrint
Lower in sugar than many pumpkin muffin recipes, these whole wheat pumpkin muffins are wholesome, kid-friendly and easy to make and a wonderful snack on a chilly autumn day.
- 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.
- Serving Size: 1 muffin
- Calories: 188
- Sugar: 10g
- Sodium: 217mg
- Fat: 11g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
Keywords: BREAKFAST RECIPES, DAIRY-FREE, DESSERTS/SWEET TREATS, KID FRIENDLY RECIPES, RECIPES, SNACKS, muffins, pumpkin muffins, whole wheat pumpkin muffins
Additional Muffin Recipes
- Chocolate Chip Sweet Potato Muffins (If you love these pumpkin muffins, you’ll love this recipe, too!)
- Pumpkin Oatmeal Muffins
- Best Ever Morning Glory Muffins
- Paleo Blender Muffins
- Greek Yogurt Whole Wheat Muffins
- Banana Oatmeal Blender Muffins for Baby