Whole Wheat Pumpkin Muffins – Eat Thin

These whole wheat pumpkin muffins are moist, fluffy, and healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar. Loaded with delicious pumpkin flavor and warm spices for the perfect fall muffin!

Is it even fall if you don’t make delicious pumpkin muffins over and over again?? These muffins are perfectly fluffy, loaded with so much warm pumpkin flavor, and are the perfect cozy treat for your family this weekend. The best part about these whole grain pumpkin muffins is that they’re easy to make in just 30 minutes, and they’re made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar!

Why you’ll love these cupcakes

• Pumpkin, maple syrup, vanilla and warm spices make this the perfect fall gift!
• Made with 100% whole grains, Greek yogurt and zero butter or refined sugar.
• Easily customizable with fun combinations like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
• It can easily be made into pumpkin bread or bite-sized mini muffins for little hands.
• Freezer safe so enjoy all season long!

Ingredients you will need

• Wholemeal pastry flour – I love baking with whole wheat pastry flour because it has all the nutritional benefits of whole wheat flour while making these muffins light and fluffy. I recommend using this, but if you don’t have any on hand, you can use white wholemeal or regular all-purpose flour.
• Bicarbonate of sodium – acts as a leavening agent to help these muffins rise
• Pumpkin puree – I used canned pumpkin puree for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as it is loaded with tons of sugar
• eggs – adds protein and gives these muffins their structure and height
• maple syrup – sweeten the muffins without using refined sugar, but you can also use honey or even regular sugar
• coconut oil – for extra moisture and fluffiness! Feel free to replace it with another type of oil if you prefer or even butter
• greek yogurt – This helps reduce the amount of oil we have to use and helps keep the muffins moist. You can also use applesauce or mashed banana
• milk – I used almond milk, but any kind 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 the ingredients. In a large bowl, whisk together the whole wheat flour, baking soda, pumpkin pie spice, and salt, then set aside. In a medium bowl, whisk together the eggs, maple syrup, pumpkin puree, Greek yogurt, milk, melted coconut oil, and vanilla, mixing until combined.
• Make the dough. 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 throw in any combination you like, such as chocolate chips or chopped nuts. Generously coat a muffin pan with nonstick cooking spray (or use paper liners) and divide batter evenly among 12 muffin cups, making sure to fill each cup almost completely.
• BAKE! Bake the muffins in a 350 degree F oven 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.

Preparation and storage

To save: You can keep these muffins stored in a closed, airtight container or wrapped in aluminum foil on the counter at room temperature for up to a day, but be 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 cupcakes also freeze great! You can wrap the muffins individually in plastic wrap or store them all together in freezer-safe bags. When ready to eat, simply microwave them for 30-40 seconds or simply thaw them at room temperature. They will keep in the freezer for up to 3 months!

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