Looking for a whole wheat pumpkin muffin that is moist and delicious and does not contain refined sugar? I gotcha covered. These whole wheat pumpkin muffins are easy to make and healthier than most traditional pumpkin muffins. They are perfect for breakfast when you are on the go or a yummy afternoon snack.

Do you go crazy for all things pumpkin once fall hits? I love me some pumpkin goodies! All of my favorite stores usually have a huge selection of pumpkin baking mixes and other fun pumpkin treats. Unfortunately, I haven’t found any that do not contain refined flour or sugar, and most contain other unwanted ingredients. 

So, I took my banana bread recipe, made some modifications and created the perfect whole wheat pumpkin muffins without using refined ingredients! They are made with 100% whole wheat flour and sweetened with pure maple syrup or honey. Just like my banana bread, they are made with plain Greek yogurt to make them nice and moist.

These muffins are delicious as is, but you could also add raisins, chocolate chips, and/or nuts. I love them with raisins, and of course, my boys prefer them with chocolate chips. I use Enjoy Life Dark Chocolate Chips because they only contain 2 ingredients, unsweetened chocolate, and cane sugar. They are certified Non-GMO and do not contain soy lecithin or other emulsifiers.  

You can also use this recipe to make a loaf of whole wheat pumpkin bread instead of muffins. Just pour in a greased loaf pan and bake 30 – 40 minutes or until a toothpick inserted comes out clean. Both the muffins and bread freeze well. Enjoy!

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Whole Wheat Pumpkin Muffins

These whole wheat pumpkin muffins are easy to make and healthier than most traditional pumpkin muffins. They are made with 100% whole wheat flour and do not contain refined sugar. Delicious and perfect for breakfast when you are on the go or a yummy afternoon snack.

 

Course Breakfast, Snack

Prep Time 10 minutes

Ingredients

• 1/2 cup pure maple syrup or honey
• 1/2 cup coconut oil or softened butter
• 1 cup pumpkin puree
• 2 eggs
• 1/2 cup plain Greek yogurt
• 1/2 cup milk of choice I have used cashew and almond.
• 1 tsp pure vanilla extract
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• raisins, chocolate chips, or nuts (optional)

Instructions

1. Preheat over to 350 degrees F. Grease muffin pan.

2. Mix syrup and coconut oil in a large bowl. Mix in eggs until well blended. Add pumpkin, yogurt, milk, and vanilla. Beat until smooth.

3. Add in flour, baking soda, salt, cinnamon, and nutmeg and mix until well blended. The batter will be thick. Stir in raisins, chocolate chips, or nuts if using.

4. Fill muffin cups about 2/3 of the way full. Bake 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Recipe Notes

You can also use this recipe to make a loaf of whole wheat pumpkin bread instead of muffins. Just pour in a greased loaf pan and bake 30 - 40 minutes or until a toothpick inserted comes out clean. Both the muffins and bread freeze well.

We recommend using organic ingredients whenever possible.