These wholesome Whole Wheat Pumpkin Muffins are a perfect balance of flavor and nutrition, offering a fiber-rich, naturally sweetened snack that’s ideal for busy mornings or cozy afternoons.
Packed with plant-based goodness from pumpkin and heart-healthy fats from coconut oil, they’re low in refined sugar and easy to whip up, making them a smart and satisfying everyday treat.
Whole Wheat Pumpkin Muffins
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Muffin tin (12 cups)
- Muffin liners – 12
- Measuring Cups and Spoons
- Spatula or wooden spoon
- Oven
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup maple syrup adjust to taste
- 1 teaspoon vanilla extract
- ½ cup melted coconut oil
Instructions
- Preheat and Prepare Muffin Tin: Begin by preheating your oven to 350°F (175°C) to ensure even baking. Line a 12-cup muffin tin with paper liners or lightly grease each cup with coconut oil or nonstick spray. This step prevents the muffins from sticking and makes removing them simple and clean. Preparing the muffin tin ahead of time helps achieve uniformly shaped muffins.
- Combine Dry Ingredients: In a large mixing bowl, add 1 ½ cups of whole wheat flour. Sprinkle in 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of pumpkin pie spice. Whisk or stir these ingredients until they are fully combined. This step ensures the leavening agent and spices are evenly distributed, which is essential for even rise and consistent flavor in each muffin.
- Mix Wet Ingredients: In a separate small bowl, combine 1 cup of pumpkin puree, 2 large eggs, ½ cup of maple syrup, and 1 teaspoon of vanilla extract. Whisk the mixture until smooth and uniform. Pour in ½ cup of melted coconut oil and stir rapidly until fully incorporated. Ensuring the wet ingredients are smooth and emulsified helps create a consistent batter that blends easily with the dry ingredients.
- Combine Wet and Dry Ingredients: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold until the flour is just incorporated. Avoid overmixing, as this can make muffins dense and tough. Light folding keeps them tender, airy, and evenly textured.
- Portion the Batter: Use a spoon, ice cream scoop, or measuring cup to evenly distribute the batter into the prepared muffin cups. Fill each about ¾ full to allow room for rising. Smooth the tops slightly with the back of a spoon to help create uniform, golden-brown muffin tops.
- Bake the Muffins: Place the muffin tin in the center of the preheated oven. Bake for 22–26 minutes, checking around 22 minutes for doneness. The muffins are ready when they have risen, tops are lightly golden, and a toothpick inserted in the center comes out clean. For even baking, rotate the tin halfway through if your oven has hot spots.
- Cool and Set: Once baked, remove the muffins from the oven and allow them to cool for 5–10 minutes in the tin. Then, transfer them to a wire rack to cool completely. Cooling ensures the muffins set properly and prevents them from becoming soggy, while making them easier to handle and enjoy.
- Serve and Enjoy: Serve slightly warm or at room temperature. Pair with tea, coffee, or a glass of milk for breakfast or a snack. Store any leftovers in an airtight container, or freeze for longer storage. These muffins are convenient, flavorful, and perfect for everyday meals or on-the-go treats.
Notes
- Use room temperature eggs for a smoother batter and even baking.
- Measure whole wheat flour accurately by spooning it into the cup and leveling with a knife; packing can lead to dense muffins.
- Maple syrup can be adjusted slightly for sweetness, but these muffins are best lightly sweetened to highlight the natural pumpkin flavor.
- Stir the batter gently; overmixing can make muffins tough. Folding until just combined keeps them tender and airy.
- Coconut oil adds moisture and subtle flavor; ensure it is melted but not hot when mixing with eggs to prevent curdling.
Chef’s Secrets: Enhancing Muffin Flavor
To elevate these muffins, toast the pumpkin pie spice lightly in a dry pan for 30 seconds before adding to the flour.
This releases its essential oils and deepens the aroma.
Another tip is to fold in a small handful of chopped nuts, dark chocolate chips, or dried cranberries at the end of mixing for extra texture and flavor complexity.
For perfectly golden tops, rotate your muffin tin halfway through baking, ensuring even heat distribution.
Serving Suggestions: Enjoy Muffins Creatively
These muffins are versatile and can be served warm for breakfast alongside a dollop of Greek yogurt or nut butter.
They also make a wholesome snack with a cup of tea or coffee.
For a light dessert, drizzle with a thin layer of maple glaze or top with a sprinkle of cinnamon sugar.
They travel well for lunchboxes and picnics, making them a convenient option for on-the-go enjoyment.
Storage Tips: Keep Muffins Fresh Longer
Store cooled muffins in an airtight container at room temperature for up to three days.
For longer storage, freeze in a single layer on a baking sheet, then transfer to a resealable freezer bag for up to three months.
To enjoy, thaw overnight in the fridge or warm in the oven or microwave for a few seconds.
Avoid refrigeration at room temperature, as this can dry out the muffins more quickly.
Frequently Asked Questions
1. Can I use all-purpose flour instead?
Yes, all-purpose flour can be substituted, but the muffins may be slightly less dense and have a lighter texture. Whole wheat flour provides more fiber and a heartier flavor.
2. Can I make these muffins vegan?
Absolutely! Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and ensure maple syrup and coconut oil are plant-based. The texture may be slightly different but still delicious.
3. Can I add mix-ins to the batter?
Yes! Walnuts, pecans, pumpkin seeds, dried cranberries, or dark chocolate chips are all excellent additions. Fold them in gently at the end to maintain the muffin’s tender crumb.
4. How do I know when muffins are done?
Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached. Tops should be lightly golden and spring back when pressed.
5. Can I make the batter ahead of time?
You can prepare the batter and store it in the fridge for up to 24 hours. Allow it to come to room temperature and give it a gentle stir before baking.
Avoid refrigerating longer, as the baking soda may lose some effectiveness, resulting in flatter muffins.
