These soft and fluffy Whole Wheat Pumpkin Muffins are naturally sweetened with maple syrup and made with 100% whole wheat flour for a healthy Fall breakfast or snack!
Fun fact: you can store flour in the freezer.
Seriously! I use my all purpose flour up pretty fast, but for my gluten-free flour blend and whole wheat flour, I simply stash them in the freezer. This way they’re fresh and ready for all my baking shenanigans without going bad in between uses.
If you’re like me and have a bag of regular whole wheat flour or white whole wheat flour lurking in your freezer (or pantry!) this healthy pumpkin muffin recipe is a fantastic way to make use of it.
I decided to go the “no added sugar” route this time around and make them with pure maple syrup which yields less sweet muffin that’s perfect for breakfast and great as a healthier muffin option for those baking for young kids.
Prefer a sweeter muffin? No problem! I’ll link to my full collection of pumpkin muffins after the recipe card so you can choose your favorite.
Whole Wheat Pumpkin Muffins
This small batch recipe yields 6 soft and fluffy whole grain muffins.
If you’d like to make smaller muffins, stretch the batter to yield 9 muffins and reduce the bake time as needed. Smaller muffins will bake up faster.
Let’s get our recipe on!
Whole Wheat Pumpkin Muffins
Ingredients
- ¾ cup canned pumpkin
- ½ cup pure maple syrup
- ½ cup avocado oil or coconut oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup 100% whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350℉.
- Line a 12-cavity muffin tin with 6 parchment paper liners, alternating between each muffin well so they have extra space to spread then rise.
- In a large bowl, add wet ingredients: pumpkin puree, maple syrup, avocado oil, egg, and vanilla. Mix well.
- In a medium bowl, add dry ingredients: flour, baking soda, cinnamon, and salt and mix well with a metal whisk to evenly distribute ingredients.
- Add dry ingredients to the wet ingredients and mix until just incorporated, taking care not to overmix the batter. The batter will be thick.
- Divide the batter evenly between muffin cups. Aim for a little over ¼ cup batter per muffin liner.
- Bake at 350℉ for 23-25 minutes.
- Allow muffins to cool in the muffin tin for 5-10 minutes then transfer to a wire cooling rack and to fully cool. They're great as is and also awesome with a little butter or peanut/almond butter spread over them. Enjoy!
Notes
Nutrition
If you get a chance to try these whole wheat pumpkin muffins, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Behind The Blog
Halloween is right around the corner here and I’m ready for temps to drop so I can go all out withs steamy hot cocoa, baking marathons galore, and a full-on pumpkin/apple/cranberry fest of epic proportions.
The kiddo requested I make chocolate muffins next so I’m thinking of spiking these WW muffins with cocoa powder and some chocolate chips. I love a good edible experiment!
Any recipe requests? Leave me a comment below and I’ll be happy to add it to the test schedule! xoxo
Questions & Reviews
Pumpkin everything!! These are great!
Yay! Thanks Janet!