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 Muffins
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Whole Wheat Pumpkin Muffins
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: breakfast, muffins
- Method: bake
- Cuisine: American
Description
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.
Ingredients
- 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.)
Instructions
- 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 188
- Sugar: 10g
- Sodium: 217mg
- Fat: 11g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
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
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Love this recipe! Super easy to make, healthy ingredients, and my baby and I both love them! Thank you
Just made these today with my daughter and we LOVE them! Such a good recipe! thanks 🙂
I’m so happy to hear this!! Thanks for taking the time to leave a review!
If we don’t have coconut oil, do you think we could substitute regular vegetable oil?
yes or canola oil should also work well!
These muffins have become my go to pumpkin recipe!! love them!
Hi Julie, I’ve been making these muffins for years and just started Weight Watchers…in calculating points per muffin, the only thing I still need are the “saturated” fat grams (vs just “fat grams”). Do you happen to know the saturated fat content per muffin, if there’s any? Thanks so much!!
We made these today and they’re so easy, my little kids can help. We didn’t have pumpkin pie spice so I did cinnamon instead and added in a few mini chocolate chips to make them a healthy treat. I had to stop my kids from eating them all!
The pumpkin cravings are strong over here also!!!
Or mabye its pregnancy hormones!!!🤣
You mentioned increasing the maple syrup if wanted. By how much would you recommend?
These are our family’s absolute FAVORITE muffins!!! Been making them since you shared a few years ago and we love them so much. Super good with choc chips, too.
Do you think you could use another fruit besides pumpkin in these muffins??!😊😊
They are good with sweet potato!
Yes!! Sweet potato (I prefer from a can for the smoother consistency) works great. I also had someone DM me on Instagram last week and she made them with pumpkin and said they were great, too, BUT I’m not sure if she altered any of the measurements. It’s on my list to try!
These have been a favorite of mine and my kids (and now my sister and her kids, too!) for a while now!
Love hearing this, Caitlin. So appreciate your comment and your review!!
I made these today and would like to say these are our new go to muffins . My wife and I both love them ! I used apple sauce in place of the oil .
Thank you Julie! My whole family loves these- husband & baby! Such a great breakfast or snack- (or any meal) option with healthy ingredients!
Loved this recipe!
I made these today and they are so so good! I made them with GF flour and 1/3 c maple syrup. Perfectly sweet, moist, and easy to make. These will be a go to!
These turned out great. Made 6 muffins and used the rest to make pumpkin bread. The kids loved it. I’ll definitely make this again
These turned out great!! I switched the coconut oil for half apple sauce and half Greek yogurt and used honey instead of maple syrup.
Best pumpkin muffin recipe ever! I just made a batch and they are fantastic and moist. I followed the recipe to the letter, and then added raisins and chopped pecans. I just split a warm one and gave it a schmear of soft butter. Delightful! Welcome autumn.
These were a big hit in our family! My 96 year old grandmother was really impressed with them (I even caught her eating the crumbs out of the muffin liner), and my picky 2 year old daughter loved them. We’ve already made this recipe twice and will definitely make them again!
These are amazing! Made them with olive oil and used 1tsp pumpkin spice, 1tsp just cinnamon. They are lovely, not too sweet and perfectly moist, like mini pumpkin breads. I think they would be great sprinkled with some pumpkin seeds on top too. Thank you!
Newly diabetic looking for ‘normal’ tasting muffins.
I subbed the maple syrup with the sugar free kind, cut the amount in half, and used vegetable oil instead of coconut oil, because I didn’t have any.
This is a really good recipe.
Will make again!
Thank you for the recipe I sub the maple syrup sugar free syrup. Instead they are so good healthy special for fall time do you no how many carbs and calories they have in them..
Hi Julie,
Love this recipe of yours – love anything pumpkin really! I just had a quick question – when you make these, does your batter come out really, really thick? Mine does, but they still taste great regardless so I’m not too worried, just thought I’d ask in case I was doing something wrong and/or missed a trick. I’m thinking it’s because of the use of the whole wheat flour?
Thanks!
Hi! Yes, it’s definitely not a runny batter!
I couldn’t find my whole wheat pumpkin muffin recipe. Thanks to you, I no longer need it. These were perfection!! Saving. Also, has anyone tried with a GF mix?