Whole Wheat Pumpkin Muffins

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 flavor, 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!