These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar. Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!
Is it even fall if you don’t make delicious pumpkin muffins on repeat?? These muffins are perfectly fluffy, loaded with so much warm pumpkin flavour, and make the perfect cozy treat for your family this weekend. The best part about these whole wheat pumpkin muffins are easily made in just 30 minutes and made healthier with whole wheat flour, Greek yogurt and zero butter or refined sugar!
Why You’ll Love these Muffins
- Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall treat!
- Made with 100% whole grains, Greek yogurt and zero butter or refined sugar.
- Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
- Can easily make this into pumpkin bread or bite-sized, poppable mini muffins for tiny hands.
- Freezer-friendly so enjoy these all season long!
Ingredients You’ll Need
- Whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making these muffins light and fluffy. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
- Baking soda – acts as a leavening agent to help these muffins rise
- Pumpkin puree – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar
- Eggs – adds protein and gives these muffins their structure and height
- Maple syrup – sweetens the muffins without using any refined sugar, but you could also use honey or even regular sugar
- Coconut oil – for additional moisture and fluffiness! Feel free to sub with another type of oil if you prefer or even butter
- Greek yogurt – this helps to reduce the amount of oil we need to use and helps keep the muffins moist. You could also use applesauce or mashed banana as well
- Milk – I used almond milk, but any type of milk will work in this recipe
- Warm flavors – a delicious combination of pumpkin pie spice and vanilla extract
How to Make Pumpkin Muffins
- Mix ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking soda, pumpkin pie spice and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, pumpkin puree, Greek yogurt, milk, melted coconut oil, and vanilla, mixing until all combined.
- Make the batter. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter. This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts. Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups, making sure to fill each cup almost all the way full.
- BAKE! Bake the muffins in the oven at 350 degrees F for 18 to 22 minutes (mine came out perfect at 20 minutes), or until a toothpick inserted comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Prepping and Storage
To Store: You can keep these muffins stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day, but make sure to refrigerate after that to keep them longer. These muffins will last up to a week in the fridge in a sealed container.
To Freeze: These muffins freeze really well too! You can either wrap the muffins individually in plastic wrap or store them all together in freezer-safe bags. When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will keep in the freezer for up to 3 months!
More Pumpkin Recipes You’ll Love
More Muffin Recipes You’ll Love
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoons salt
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1 cup 100% pure pumpkin (not pumpkin pie filling)
- 1/3 cup almond milk (or milk of choice)
- 3 tablespoons coconut oil, melted and cooled
- 1 1/2 teaspoons vanilla
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together flour, baking soda, pumpkin pie spice and salt; set aside.
- In a separate bowl, whisk together eggs, maple syrup, Greek yogurt, pumpkin, milk, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
- Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup almost all the way full.
- Bake the muffins in the oven for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Serving Size: 1 muffin
- Calories: 155
- Sugars: 9.9 g
- Sodium: 173.2 mg
- Fats: 4.6 g
- Saturated Fats: 3.2 g
- Carbohydrates: 24 g
- Fibers: 3.1 g
- Proteins: 4 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.