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whole wheat pumpkin muffins closeup on 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


  • 12-count muffin pan


  • 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


  • 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. 


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!