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Copycat Wegman's whole wheat pumpkin muffins. | lifemadesimplebakes.com
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4.50 from 2 votes

Whole Wheat Pumpkin Muffins Recipe

Moist, fluffy and perfectly spiced Whole Wheat Pumpkin Muffins are a tender and delicious snack that everyone will love!
Prep Time16 mins
Cook Time18 mins
Total Time34 mins
Course: Breads & Muffins
Cuisine: American
Servings: 12
Calories: 290kcal


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


  • Preheat oven to 400 degrees. Line a muffin tin with liners or use a silicone muffin mold.
  • In a large mixing bowl whisk together pumpkin, oil, buttermilk, sugars, egg, and egg whites.
  • In a medium mixing bowl whisk together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
  • Gradually fold in the dry ingredients just until combined.
  • 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.
  • Remove from the oven and dust the tops with sugar if desired. Transfer to a wire rack to cool completely.


Calories: 290kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 220mg | Potassium: 246mg | Fiber: 5g | Sugar: 17g | Vitamin A: 3110IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg