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whole wheat pumpkin muffins

Whole Wheat Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Julie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, muffins
  • Method: bake
  • Cuisine: American


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.)


  1. Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
  2. Mix all of the dry ingredients (whole wheat flour through pumpkin pie spice) in a large bowl.
  3. In a small bowl, combine pumpkin puree, eggs, maple syrup and vanilla extract. Pour in melted coconut oil and stir rapidly.
  4. Pour the pumpkin mixture into the whole wheat flour mixture and stir to combine.
  5. 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