Whole Wheat Pumpkin Muffins

I’m partnering with Silpat to bring you today’s recipe. All opinions are my own. Thank you for helping me work with companies I love!

Moist, fluffy and perfectly spiced. These tender whole wheat pumpkin muffins are a delicious snack that everyone will love!

The inside of a whole wheat pumpkin muffin. | lifemadesimplebakes.com

Finally, a whole wheat pumpkin muffin that tastes just as amazing as its all-purpose counterpart!

Guys, it took me three tries to get this recipe right. I love baking with whole wheat flour, but when you use ALL whole wheat flour baked goods tend to end up dry, crumbly and bland. I used all the tricks I could think of to create a muffin with a moist, yet tender crumb, packed full of warm fall spices and lots of pumpkin flavor.

Baked whole wheat pumpkin muffins in a silicone mold. | lifemadesimplebakes.com

There’s a grocery store here on the east coast that sells really good whole wheat muffins. Cranberry walnut, carrot apple and pumpkin are my favorites. You’d never guess that they’re made with whole wheat flour just by tasting them. I love that!

I quickly browsed the ingredient label and noticed that they’re made with some hard-to-pronounce ingredients. So I did a little research, came up with some appropriate substitutions and got baking.

An open can of Libby's pumpkin puree for the whole wheat pumpkin muffins. | lifemadesimplebakes.com

First I grabbed a can of pumpkin puree. Just the plain stuff, NOT pumpkin pie filling (that has sugar, spices etc. in it, we want to add our own). You’ll need a full cup of it.

I whisked in some white sugar, brown sugar, vanilla extract, oil, buttermilk, and eggs.

A bowl filled with batter ready to be scooped for the whole wheat pumpkin muffins. | lifemadesimplebakes.com

This recipe’s star ingredient is whole wheat pastry flour. Did you know they make that? Unlike regular whole wheat flour, whole wheat pastry flour is ground from the finest soft white wheat and has a lower percentage of protein in it. That means it’s going to yield baked goods with a tender crumb and milder taste. Another name for whole wheat pastry flour is graham flour.

Most well-stocked grocery stores carry whole wheat pastry flour, just look for it in the baking aisle or in the natural foods section. If you have trouble finding it (or don’t want to order it online), you can use white whole wheat flour. Swap out 2 tablespoons of flour for equal parts cornstarch. The flavor will not be the exact same, but the texture should be similar.

P.S. if you need ideas on how to use up the rest of it, try these bran muffins, these banana pancakes, or these whole wheat blueberry muffins.

Scooping the whole wheat pumpkin muffin batter into the silicone mold. | lifemadesimplebakes.com

Along with the whole wheat flour I added baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. After everything was incorporated, I grabbed my handy #20 scoop and divided the batter between the wells of my Silpat Classic Muffin Mold.

A silicone mold filled with batter ready to be baked into whole wheat pumpkin muffins. | lifemadesimplebakes.com

Yes, they make all sorts of molds now (sold exclusively at Williams Sonoma) and they are AWESOME! I have my eye on the mini loaf and mini muffin shapes. They also make madeline and fluted cake molds too!

You know how much I love my original Silpat, I use it all of the time. This muffin mold goes on a 13×18 sheet pan just like the original. It’s non-stick finish means you don’t have to grease the wells, you don’t have to use liners and you can pop them out with ease. 🙌

Such a game-changer friends. While it is a bit pricey ($50), it’s well worth it. Plus it would make an excellent gift for the holidays. Just sayin’.

Moisty, fluffy whole wheat pumpkin muffins. | lifemadesimplebakes.com

The muffins bake at 400 degrees for 16-20 minutes. Just until the tops spring back when touched.

I dusted mine with a little bit of granulated sugar (like the grocery store does) but that’s totally optional.

The tender crumb of a whole wheat pumpkin muffin. | lifemadesimplebakes.com

These muffins are best enjoyed the first day or two after they’re made. Not that they ever sit on the counter for that long!

If you’re looking to make something different this fall, I definitely recommend giving this recipe a try! They’re absolutely delicious!


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Whole Wheat Pumpkin Muffins

Yield: 1 dozen
Prep Time: 16 minutes
Cook Time: 18 minutes
Total Time: 34 minutes
Moist, fluffy and perfectly spiced. These tender whole wheat pumpkin muffins are a delicious snack that everyone will love!

Ingredients

For the muffins:

  • 1 c. pumpkin puree
  • 1/2 c. canola oil
  • 1/2 c. buttermilk
  • 1/2 c. granulated sugar
  • 1/4 c. brown sugar
  • 1 egg
  • 2 egg whites
  • 1 3/4 c. whole wheat pastry flour
  • 1 1/2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. coarse kosher sea salt
  • 1 tbsp. granulated sugar

Instructions

  1. Preheat oven to 400 degrees. Line a muffin tin with liners or use a silicone muffin mold.
  2. In a large mixing bowl whisk together pumpkin, oil, buttermilk, sugars, egg, and egg whites.
  3. In a medium mixing bowl whisk together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Gradually fold in the dry ingredients just until combined.
  5. Divide the batter evenly between the muffin wells. Place in the oven and bake for 16-20 minutes or until the tops spring back when touched.
  6. Remove from the oven and dust the tops with sugar if desired. Transfer to a wire rack to cool completely.