Whole Wheat Pumpkin Muffins Recipe

Warm up your autumn with these irresistible Whole Wheat Pumpkin Muffins! A healthier twist on a classic Betty Crocker recipe, these muffins are bursting with pumpkin spice flavor and the wholesome goodness of whole wheat flour. Perfect for breakfast, brunch, or a delightful afternoon snack.

Prep Time 15 mins
Cook Time 30 mins
Calories 105.6 kcal
Protein 7g
Rating 3.0 (1 Reviews)
Whole Wheat Pumpkin Muffins 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whole Wheat Pumpkin Muffins

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How to Make Whole Wheat Pumpkin Muffins

  1. Preheat oven to 400°F (200°C). Lightly grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together 2 cups whole wheat flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
  3. In a separate bowl, whisk together 1 large egg, 1 cup milk (any kind), 1/2 cup unsweetened applesauce, and 1 (15-ounce) can pumpkin puree.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly lumpy.
  5. Fill muffin cups about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

23g

Fat

2g

Carbs

7g