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These Whole Wheat Pumpkin Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar. Loaded with succulent pumpkin savor and warm spices for the perfect fall muffin!

Is it plane fall if you don’t make succulent 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 weightier part well-nigh these whole wheat pumpkin muffins are hands 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, zestless fruit or fresh berries.
Can hands make this into pumpkin specie 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 sultry 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 wage-earner 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 moreover use honey or plane regular sugar
Coconut oil – for spare moisture and fluffiness! Feel self-ruling to sub with flipside type of oil if you prefer or plane butter
Greek yogurt – this helps to reduce the value of oil we need to use and helps alimony the muffins moist. You could moreover use unreasonableness or mashed comic as well
Milk – I used almond milk, but any type of milk will work in this recipe
Warm flavors – a succulent 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, sultry 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, stuff shielding not to over-mix the batter. This is when you can fold in any mix-ins you’d like such as chocolate fries or chopped nuts. Generously stratify a muffin pan with non-stick cooking spray (or use paper liners) and divide the thrash evenly between 12 muffin cups, making sure to fill each cup scrutinizingly 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 tomfool in the pan for well-nigh 5 minutes surpassing transferring them to a wire rack.

Prepping and Storage

To Store: You can alimony these muffins stored in a sealed, snapped container or wrapped in aluminum foil on the counter at room temp for up to a day, but make sure to refrigerate without that to alimony 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 alimony in the freezer for up to 3 months!

More Pumpkin Recipes You’ll Love

More Muffin Recipes You’ll Love

RECIPE

Whole Wheat Pumpkin Muffins

Yield: 12 muffins

★★★★★

5 from 3 reviews

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Print Recipe

Ingredients

1 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoons salt
2 eggs
1/2 cup maple syrup
1/2 cup plain Greek yogurt
1 cup 100% pure pumpkin (not pumpkin pie filling)
1/3 cup almond milk (or milk of choice)
3 tablespoons coconut oil, melted and cooled
1 1/2 teaspoons vanilla

Instructions

Preheat oven to 350 degrees F.
In a small bowl, whisk together flour, sultry soda, pumpkin pie spice and salt; set aside.
In a separate bowl, whisk together eggs, maple syrup, Greek yogurt, pumpkin, milk, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, stuff shielding not to over-mix.
Divide thrash evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup scrutinizingly all the way full.
Bake the muffins in the oven for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let the muffins tomfool in the pan for 5 minutes surpassing transferring them to a wire rack.

Nutrition Facts:

Serving Size: 1 muffin
Calories: 155
Sugar: 9.9 g
Sodium: 173.2 mg
Fat: 4.6 g
Saturated Fat: 3.2 g
Carbohydrates: 24 g
Fiber: 3.1 g
Protein: 4 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to summate these on your own for most well-judged results.