Name: Whole Grain Pumpkin Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups Whole Wheat Pastry Flour (can sub with all-purpose or GF); 2 1/4 tsp ground cinnamon; 3/4 tsp ground ginger; 1/8 tsp ground allspice; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; ¾ cup packed brown sugar; ¾ cup avocado oil; 3 eggs; 2 tsp vanilla extract; 2 cups pumpkin puree (canned or freshly roasted); 1/2 cup chocolate chips, walnuts, or other add-ins

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Tender, moist, and perfectly spiced, these Whole Grain Pumpkin Muffins are a family favorite! Enjoy this simple recipe year round.

Overhead shot of Whole Grain Pumpkin Muffins

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.

Overhead shot of Whole Grain Pumpkin Muffin ingredients — These muffins are made with TWO whole cups of pumpkin!

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.

Overhead shot of a two bowls; of wet ingredients and dry muffin ingredients

Step 2
Once prepared, combine wet and dry ingredients and fold to combine, careful not to over mix.

Closeup shot of wet muffin ingredients being added to dry. — The key to soft, fluffy muffins is folding the ingredients together just enough to mix. Over stirring can cause muffins to become dense.

Step 3
Next, add 1 scoop of batter to each muffin tin, followed by a sprinkle of chocolate chips.

Image of muffin batter being scoop into a muffin tray

Repeat step 3, adding a second layer of batter and chocolate chips to your muffins.

Overhead shot of Whole Grain Pumpkin Muffins in a tray before baking

Step 4
Bake until golden and fluffy!

Overhead shot of baked pumpkin muffins and loaf — This recipe makes roughly 18-20 muffins. We fill a muffin tray and then make a small loaf in another pan!

Print Recipe

5 from 16 votes

Whole Grain Pumpkin Muffins

Tender, moist, and perfectly sweet, these Whole Grain Pumpkin Muffins are a family favorite! This simple recipe can be enjoyed year round.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 165kcal

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

This recipe yields roughly 18-20 muffins. We often bake 1 tray of muffins and make a small loaf in a glass baking dish which can easily be frozen to be enjoyed at a later date.

Nutrition

Calories: 165kcal

Looking for more muffin inspiration? Check out our made-for-summer Strawberry Ricotta Muffins and fan favorite and No Sugar Added Banana Hemp Muffins.