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+ servings
three muffins stacked on a plate

Whole Wheat Pumpkin Muffins

These whole wheat pumpkin muffins are subtly sweet and moist. At only 160 calories apiece, they are the perfect lightened-up pumpkin dessert to have in your repertoire! They are a perfect addition to your breakfast when paired with a cup of coffee.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Equipment

  • 12-count muffin pan

Ingredients

  • cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 2 eggs large at room temperature
  • ½ cup dark brown sugar packed
  • 1 cup pumpkin puree
  • cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • cup whole milk
  • ¼ cup turbinado sugar optional, for topping

Instructions

  • Place a rack in the center of your oven. Preheat oven to 425 degrees Fahrenheit 20 minutes before baking your muffins. Spray a 12-count muffin pan with baking spray and set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  • In a medium bowl, whisk the wet ingredients and sugar together (eggs, brown sugar, pumpkin puree, butter, vanilla, and milk).
  • Pour the wet ingredients into the dry and mix until just combined. Your batter can have a few streaks of flour—be careful not to overmix at this stage. The batter will be very thick.
  • Fill your muffin cups about ¾ full. Sprinkle with turbinado sugar, if desired.
  • Bake the muffins for 5 minutes at 425. Then, reduce the temperature to 350 and continue baking for 14-18 additional minutes. Do not remove the muffins from the oven when you lower the temperature. Cool muffins in the pan for 5 minutes before removing to cool completely on a wire rack.
  • Muffins will remain fresh at room temperature for about 3 days. Transfer into the fridge in an airtight container for a week.

Heather's Helpful Hints

  • Feel free to use pumpkin pie spice in exchange for the nutmeg + ginger + cloves + allspice combination.
  • I like to use an ice cream scooper to fill my muffin pans. This ensures that each muffin gets an equal amount of batter. It's also much less messy. 
  • Be sure to use baking spray (which includes flour) to coat your muffin pan. I like to use Baker's Joy or PAM Baking Spray with Flour. 

Nutrition

Serving: 1muffin | Calories: 163kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 207mg | Potassium: 170mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3385IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!