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Pumpkin muffins, but make it healthy! You are going to love these Whole Wheat Pumpkin Muffins that are light, moist and make the perfect breakfast or snack.
Pumpkin anything fills my soul. The smell, the taste, it’s all just too good. I really like this version of pumpkin muffins because they are made with whole wheat flour that provides fiber and heartiness but are also filled with chocolate chips making them perfectly sweet too.
I don’t exactly know why but kids seem to love anything that comes in the form of muffins. I think it’s the individual serving size and the fact that they look like cupcakes. You will feel good feeding your family these muffins because they a delicious and packed with vegetable, whole grains, and fiber. You also have to try my apple cinnamon muffins, bran muffins, and healthy carrot cake zucchini muffins!
Table of Contents
Why You’ll Love This Recipe
- Light, fluffy, and packed with the warm flavors of pumpkin and cinnamon.
- Made with whole wheat flour, adding a wholesome touch without sacrificing texture.
- Quick and easy to prepare, ready in just 25 minutes.
- Chocolate chips add a deliciously sweet twist to every bite
Recipe Ingredients
- Pumpkin puree – canned or fresh
- Sugar
- Eggs
- Vanilla extract
- Flour – Whole wheat
- Baking powder
- Salt
- Cinnamon
- Chocolate Chips – I like to use semi-sweet
See the recipe card below for full information on ingredients and quantities
How to Make Whole Wheat Pumpkin Muffins
Step #1. Mix pumpkin puree, sugar, eggs, and vanilla in a bowl.
Step #2. Add whole wheat flour, baking powder, salt, cinnamon, and mix well.
Step #3. Stir in ½ cup chocolate chips, then divide batter into greased muffin tins.
Step #4. Sprinkle remaining chocolate chips on top, bake at 350°F for 20 minutes.
Recipe FAQs
Pumpkin muffins are the perfect thing to freeze. First, bake and cool the muffins completely, then put them in an airtight container and place in the freezer. They freeze very well. I’ll often throw frozen muffins in out lunch boxes and they are perfect for lunch.
These muffins can easily be made stirring by hand. You want to gently stir the ingredients until they are just combined. Over-mixing will result in a tough muffin and we don’t want that! No knead to get out a mixer, just a plain old wooden spoon will work great.
After I take my pumpkin muffins out of the oven, I let them cool in the pan for about 5 minutes. This will help the muffins hold their shape and not fall apart. Worth the wait! But don’t wait too long to take them out either or the bottoms start to get soggy from the steam.
Expert Tips
- If you want larger muffins, fill the muffin cups higher and bake for an extra 5 minutes.
- Feel free to add more chocolate chips if you’d like, omit the cinnamon, add more, or swap it for pumpkin pie spice if you’d like.
- If you’d like to use honey in this recipe, reduce the amount to 3/4 of a cup bake the muffins at 325 degrees. It will take a few extra minutes to bake.
- I’ve found if I’m using fresh ground wheat (that I ground at home) it takes an additional cup of flour for this recipe (I think the fresh ground wheat is just really airy and fluffy).
- I’m sure you could use a flax egg in this recipe to replace the eggs if you needed.
How to Serve and Store Whole Wheat Pumpkin Muffins
Pair these muffins with yogurt or a smoothie for a complete breakfast. I also love to serve them as a sweet treat to contrast an egg and potato breakfast casserole, breakfast quesadillas, or biscuits and gravy casserole.
Keep leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days. Pumpkin muffins are the perfect thing to freeze. First, bake and cool the muffins completely, then put them in an airtight container and place in the freezer. They freeze very well. I’ll often throw frozen muffins in out lunch boxes and they are perfect for lunch.
More Muffin Recipes to Consider
Muffin Recipes
Easy Chocolate Chip Muffin Recipe
Recipe Collections
Zucchini Recipes
Muffin Recipes
Perfect Blueberry Streusel Muffins
Muffin Recipes
Spice Up Your Morning With Gingerbread Muffins
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Whole Wheat Pumpkin Muffins
Ingredients
- 1 can pumpkin puree, (15 ounce can), about 2 cups
- 1 cup sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup chocolate chips, divided
Instructions
- Preheat the oven to 350 degrees F. and grease 2, 12-cup muffins tins well and set aside.
- In a medium mixing bowl add the pumpkin puree, sugar, eggs, and vanilla. Mix well to combine.
- Add the whole wheat flour, baking powder, salt, and cinnamon to the bowl.
- Mix until well combined.
- Add 1/2 cup of the chocolate chips and stir to combine.
- Add a scant 1/4 cup of batter to each cup in the the prepared muffin, it should make around 18 muffins.
- Sprinkle the remaining 1/2 cup of chocolate chips over the top of the muffin batter.
- Bake for 20 minutes or until the muffins spring back when lightly touched.
- Allow the muffins to cool for 2 minutes in the muffin tins and then remove them and allow them to cool on a wire rack.
- Serve warm or at room temperature.
- Store leftover muffins after they have full cooled in an airtight container for 3-4 days in the fridge or in the freezer for up to 3 months.
Notes
- This recipe is SUPER flexible! Add more chocolate chips if you’d like, omit the cinnamon, add more, or swap it for pumpkin pie spice if you’d like.
- If you’d like to use honey in this recipe, reduce the amount to 3/4 of a cup bake the muffins at 325 degrees. It will take a few extra minutes to bake.
- I’ve found if I’m using fresh ground wheat (that I ground at home) it takes an additional cup of flour for this recipe (I think the fresh ground wheat is just really airy and fluffy).
- I’m sure you could use a flax egg in this recipe to replace the eggs if you needed.
- If you want bigger muffins, you can fill the muffin cups up and cook them additional 5 of so minute, if you want quite small muffins (great for kids!) then you can distribute the muffins into 24 muffin cups and bake them for about 5 minutes less. You have flexibility on the size of muffin you make. You’ll know the muffin is done baking when it springs back when you lightly press the top.
