Tender, moist, and perfectly spiced, these Whole Grain Pumpkin Muffins are a family favorite! Enjoy this simple recipe year round.
Poor pumpkins. 8 months out of the year they are ignored, overlooked, and practically forgotten. Then fall rolls around and WABAM! Pumpkin. Overload. From PSLs to pumpkin spiced pumpkin seeds (yes, that’s a thing) we can’t seem to escape pumpkin mania. Unfortunately, most “pumpkin” flavored treats are loaded with added sugar and rarely contain any real pumpkin at all! It's a shame, because real pumpkin contains good-for-you nutrients that should be enjoyed year round! From soups, to smoothies, to bread, to pasta sauces, there are so many ways to love it.
Today we're sharing our family recipe for Whole Grain Pumpkin Muffins. Made with nutrient-rich whole wheat flour, just the right touch of sweetness, and 2 CUPS of real pumpkin, these are muffins you can feel good about enjoying any time of year. These muffins go FAST in our house which is why we usually make two batches at a time! They freeze well and make perfect additions to lunchboxes for your littles. We are so excited for you to try them!
RECIPE NOTES
Flour. We most often reach for whole wheat pastry flour or white whole wheat flour for our baked goods. Both are rich in whole grain nutrients but mild in color, flavor, and texture which makes them great for baking. If looking for a gluten friendly alternative, we love Trader Joe's Gluten Free All Purpose Flour or this Bob's Red Mill 1-1 baking flour.
Oil. We have made these muffins with everything from walnut, to coconut, to olive oil with great success. Use your favorite! Subbing with butter? Increase to 1 cup softened.
Baking Tray. We are BIG fans of silicone baking trays. They are non-stick, safe, and make light work of extracting muffins. Our favorite brand is Trudeau, which makes a line of silicone bakeware. No greasing, muffin liners, or scrubbing required!
HOW TO MAKE
Step 1
To make, start by combining the your dry ingredients, followed by wet ingredients, in two separate mixing bowls.
Step 2
Once prepared, combine wet and dry ingredients and fold to combine, careful not to over mix.
Step 3
Next, add 1 scoop of batter to each muffin tin, followed by a sprinkle of chocolate chips.
Repeat step 3, adding a second layer of batter and chocolate chips to your muffins.
Step 4
Bake until golden and fluffy!
Whole Grain Pumpkin Muffins
Ingredients
- 2 cups Whole Wheat Pastry Flour can sub with all-purpose or GF
- 2 ¼ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ⅛ tsp ground allspice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ¾ cup avocado oil
- 3 eggs
- 2 teaspoon vanilla extract
- 2 cups pumpkin puree canned or freshly roasted
- ½ cup chocolate chips, walnuts, or other add-ins
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine flour, spices, baking soda, baking powder, and salt. Stir to combine and set aside.
- In another bowl, combine brown sugar, pumpkin, oil, vanilla, and eggs. Add wet mixture to dry and stir until JUST combined. A few lumps are ok but be careful not to overmix.
- Using a melon baller or tablespoon, scoop a spoonful of batter into each tin. Sprinkle a few chocolate chips or other favroite add-ins into each cup. Finish off by adding another spoonful of batter until each tin is roughly ¾ of the way full. Add a final sprinkle of chocolate.
- Bake for 23-25 minutes, or until muffins are fluffy, golden, and pass the toothpick test. Let sit for 10 minutes prior to transferring to a wire rack to cool.
Notes
Nutrition
Looking for more muffin inspiration? Check out our made-for-summer Strawberry Ricotta Muffins and fan favorite and No Sugar Added Banana Hemp Muffins.
These look super good! I love pumpkin muffins and the chocolate chips seems like a great addition! These would be great to grab before class in the morning
These look AMAZING! I am always rushed in the morning and these muffins are the perfect thing to grab on my way out to class. Having an easy on-the-go breakfast is always hard to find so these healthier muffins are the perfect solution. Also you can't go wrong with pumpkin 🙂 Thank you!
I really like pumpkin bread so I will definitely have to give these a try!
Hi John, we hope you enjoy them!
Hi John, we hope you love them!
I have a sweet tooth and with it being fall season, I think these muffins would make the perfect treat to try with family or friends. I plan to give this recipe a try.
Hi Margo, we hope you enjoy!
I made these for me and my roommates with gluten free flour and they were amazing! Definitely will be making them for my family over break, the perfect way to get in the fall spirit!
Hi Lily, so glad to hear the muffins were a hit! Thanks so much for the feedback.
I have a sweet tooth and with fall season rolling in, I think these muffins would make the perfect treat to try with family or friends! I plan to give this recipe a try.
These muffins look delicious! They seem perfect for fall and easy enough to make. I will definitely try this recipe soon!
I made this last night and it super easy to do and really good!
- Rachel Kelley
I am a sucker for anything pumpkin so these seem so hearty and delicious! Will definitely have to try.
Hi Sophie, thank you so much! We hope you love them!
Looks so good!!
-Maren Mckean
Thank you so much! We hope you enjoy!
I am always looking for healthier options and an easy bake. These were great!
Hi Marissa, so glad you enjoyed them! Thanks for the feedback.
These fit the bill! Thank you.
So glad you enjoyed them!
Delicious! Just enough sweetness and my two toddlers who will turn their nose up at anything pumpkin enjoyed them very much (the chocolate chips won them over😊). Thanks for this recipe!
Hi Amanda, we are SO happy to hear that the muffins were a hit with all members of your family. Thank you for trying them out and letting us know what you thought!