Whole Wheat Pumpkin Muffins Recipe

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Whole wheat pumpkin muffins arranged on parchment paper.

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4.67 from 3 votes

Whole Wheat Pumpkin Muffins Recipe

Perfectly spiced and oh-so-fluffy, these Whole Wheat Pumpkin Muffins make a delicious breakfast or snack that’s quick, healthy, and totally irresistible!

Prep Time16

Cook Time18

Total Time34

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 290kcal

Author: Andrea

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

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a muffin tin with liners or use a silicone muffin mold.
In a large mixing bowl, whisk together the 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.

Notes

STORE your muffins in an airtight container on the counter for up to 3 days. For longer storage, FREEZE them in a Ziploc bag or wrapped in foil in the freezer for up to 3 months.

To REHEAT, microwave for 30-60 seconds or warm in a preheated oven at 350°F (175°C) for 5-10 minutes.

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