These Whole Wheat Pumpkin Muffins are soft, airy, and made healthier using whole wheat flour, applesauce, and no butter or refined sugar. Packed with delightful pumpkin flavor and warm spices, they make for the ideal fall muffin!
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Can it truly be fall without whipping up delectable pumpkin muffins again and again?? These muffins are wonderfully fluffy, bursting with rich pumpkin flavor, and serve as the perfect cozy treat for your loved ones this weekend. The greatest aspect of these whole wheat pumpkin muffins is that they can be prepared in just 30 minutes while being made healthier with whole wheat flour, applesauce, and no butter or refined sugar!
Reasons You’ll Adore these Muffins
- Pumpkin, maple syrup, vanilla, and warm spices create the ultimate fall indulgence!
- Crafted with whole grains, applesauce, and without butter or refined sugar.
- Easily adaptable with enjoyable mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit, or fresh berries.
- Can effortlessly be transformed into pumpkin bread or small, bite-sized mini muffins for little hands.
- Freezer-friendly so you can savor them all season long!
Essential Ingredients
- whole wheat pastry flour – I enjoy baking with whole wheat pastry flour as it provides all the nutritional advantages of whole grain flour while keeping these muffins light and airy. I strongly recommend employing this, but if it’s unavailable, white whole wheat flour or standard all-purpose flour can work.
- all-purpose flour – when blended with the whole wheat flour, this contributes to the muffins being even softer and fluffier, but you may opt to use entirely whole wheat pastry flour if you like.
- baking powder + baking soda – serves as a leavening agent to enable the muffins to rise.
- pumpkin puree – I utilized canned pumpkin puree for this recipe; ensure it is 100% pure pumpkin and not pumpkin pie filling, as the latter contains a lot of sugar.
- eggs – contributes protein and provides structure and height for these muffins.
- sweetener – I used a mix of maple syrup and cane sugar to sweeten these muffins without the use of refined sugar, though honey or regular sugar would work as well.
- coconut oil – for added moisture and fluffiness! You may substitute it with another type of oil if preferred or even use butter.
- applesauce – helps minimize the amount of oil needed and retains the muffins’ moistness. Greek yogurt or mashed banana can also be used.
- warm flavors – a delightful mixture of pumpkin pie spice, cinnamon, salt, and vanilla extract.
Steps to Create Pumpkin Muffins
- Combine ingredients. In a sizable bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, then put aside. In a medium bowl, mix together the eggs, maple syrup, cane sugar, pumpkin puree, applesauce, melted coconut oil, and vanilla, stirring until everything is well combined.
- Prepare the batter. Add the dry ingredients to the wet ones and mix using a spatula until just combined, being cautious not to overmix the batter. This is the moment to fold in any mix-ins you wish, such as chocolate chips or chopped nuts. Generously spray a muffin pan with non-stick cooking spray (or use paper liners) and evenly distribute the batter among 12 muffin cups, ensuring each cup is filled nearly to the top.
- BAKE! Bake the muffins in the oven at 350 degrees F for 20 to 25 minutes (mine turned out perfectly at 22 minutes), or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for around 5 minutes before transferring them to a wire rack.
Preparation and Storage
To Store: You can keep these muffins in a sealed, airtight container or wrapped in aluminum foil on the countertop at room temperature for up to a day, but be sure to refrigerate them afterward for extended freshness. These muffins will stay fresh for up to a week in the refrigerator in a sealed container.
To Freeze: These muffins also freeze exceptionally well! You can wrap them individually in plastic wrap or store them together in freezer-safe bags. When you want to enjoy them, simply microwave for 30 to 40 seconds or let them thaw at room temperature. They will remain good in the freezer for up to 3 months!
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Additional Pumpkin Recipes
Other Muffin Recipes
I hope everyone enjoys these Whole Wheat Pumpkin Muffins, and if you adore them as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below. Don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing all your delicious creations!
Preheat the oven to 350 degrees F.
In a small bowl, whisk together the flours, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt; set aside.
In a different bowl, whisk together the eggs, pumpkin, maple syrup, cane sugar, applesauce, coconut oil, and vanilla until everything is nicely blended. Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to overmix.
- Distribute the batter evenly among 12 muffin cups that have been sprayed with non-stick cooking spray (or you can opt for paper liners), ensuring each cup is filled nearly to the top.
Bake the muffins in the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, then allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack.
Serving: 1muffin | Calories: 164kcal | Carbohydrates: 26.2g | Protein: 2.7g | Fat: 5.5g | Saturated Fat: 4.2g | Sodium: 113mg | Fiber: 2.9g | Sugar: 13.8g
Nutrition information is automatically calculated, so should only be used as an approximation.