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Whole Wheat Pumpkin Muffins

When you sink your teeth into these delicious Whole Wheat Pumpkin Muffins, you will experience food heaven. These fluffy muffins are made with whole wheat flour, wheat germ, bran, and have pumpkin pie spice as well as pumpkin puree. Plus, they have a buttery brown sugar and cinnamon topping with crunchy pecans. The perfect breakfast treat or afternoon snack!
Closeup of pumpkin muffins on a cooling rack.

When you sink your teeth into these delicious Whole Wheat Pumpkin Muffins, you will experience food heaven. These fluffy muffins are made with whole wheat flour, wheat germ, bran, and have pumpkin pie spice as well as pumpkin puree. Plus, they have a buttery brown sugar and cinnamon topping with crunchy pecans. The perfect breakfast treat or afternoon snack!

Whole Wheat Pumpkin Muffins Pin

There are so many reasons why I love baking muffins. First of all, the aroma of them in the oven is insane and makes my entire home smell like a bakery. Secondly, you don’t have to have any experience baking to be able to prepare and bake a batch of muffins. They are so EASY!

Whole Wheat Pumpkin Muffins stacked on white plates.

Another thing I love about all muffins, especially these Whole Wheat Pumpkin Muffins, is that they taste like a dessert. How great is it to eat something that feels like a dessert for breakfast or a snack? The flavor, in combination with the fact that they bake quickly makes them the perfect recipe for pretty much all occasions too.  

Since you know how much I love muffins, you can guess I have some great recipes to share with you too. My Double Chocolate Zucchini Muffins are like eating a delectable piece of cake. Yum! If you are looking for classic muffins, try out my Homemade Blueberry Buttermilk Muffins or go wild and try my Cherry Coconut Muffins

Closeup of pumpkin muffins on a cooling rack.

*This post contains affiliate links. As an Amazon affiliate, I earn a commission on qualifying purchases.

WHAT DO I NEED TO MAKE WHOLE WHEAT PUMPKIN MUFFINS?

You will find a set of ingredients for the muffins themselves as well as the crunchy sugar topping. Don’t worry, none of them are hard to work with, and they all go together quickly. Let’s take a look:

Muffins:

flour in a measuring cup, egg in a wood bowl, brown sugar in a measuring spoon, melted butter in a white bowl, brown sugar in a glass bowl, cinnamon in a glass bowl, wheat flour in a measuring cup, wheat germ in a glass bowl and pumpkin puree in a white bowl.

Topping:

Melted butter in a glass bowl, brown sugar in a white bowl, flour in a measuring cup, cinnamon in a glass bowl and pecans in a white bowl on a white wood background.

Kitchen Items Needed:

HOW DO I MAKE WHOLE WHEAT PUMPKIN MUFFINS?

STEP 1: PREPARE THE MUFFINS

Preheat oven to 350F. Line a muffin tin with paper liners and set aside. In a large bowl, mix together the egg, ½ cup melted butter, and sugar. Mix in the pureed pumpkin and yogurt. Set aside.

In a different large bowl, whisk together the whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda, and salt. Gradually add the flour mixture to the egg mixture stirring until incorporated. 

Scoop the batter into the prepared muffin cups filling them ¾ full.

 

STEP 2: PREPARE THE TOPPING AND BAKE THE MUFFINS

In a medium bowl, mix together the topping ingredients. It will resemble coarse crumbs.  Sprinkle topping on each muffin.

Bake for 25 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring the muffins to a wire rack to cool completely. Enjoy warm with butter!

whole wheat pumpkin muffins on wire cooling rack.

HOW DO YOU KNOW WHEN MUFFINS ARE DONE BAKING?

There are a couple of tests I use to see if the whole wheat pumpkin muffins are done baking or not. First of all, I look at them. If they look raw or are jiggly, then they probably need a few more minutes. Another thing I will do is touch the tops of the muffins very lightly with my finger. If my finger leaves an indent at the top, then I know they need to bake a little bit longer. But if the spot I touched springs right back up, then they are probably done. Lastly, I will insert a toothpick in the center of the muffin. If it comes out with batter on it, keep baking. However, if it comes out clean, then they are done. 

HOW DO YOU STORE MUFFINS?

Let the muffins cool down all the way before storing them. Make sure they aren’t still warm at all, or you will end up with condensation, which leads to soggy muffins. After they are cool, place them inside of a container and add an airtight lid. They will last 3-5 days on the counter or in your pantry. Just be sure to keep them out of direct sunlight or away from any heat like the oven or stove. 

closeup of muffins on a cooling rack.

SO TELL ME…

Will you sneak eating a muffin before they are cooled down all the way, or will you wait it out. What’s your favorite flavor of muffins? How often do you eat muffins?

Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!

 

Closeup of pumpkin muffins on a cooling rack.

Whole Wheat Pumpkin Muffins

When you sink your teeth into these delicious Whole Wheat Pumpkin Muffins, you will experience food heaven. These fluffy muffins are made with whole wheat flour, wheat germ, bran, and have pumpkin pie spice as well as pumpkin puree. Plus, they have a buttery brown sugar and cinnamon topping with crunchy pecans. The perfect breakfast treat or afternoon snack!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 Muffins
Calories: 339kcal

Ingredients

Topping:

Instructions

Muffins:

  • Preheat oven to 350F. Line a muffin tin with paper liners and set aside.
  • In a large bowl mix together the egg, ½ cup melted butter, and sugar. Mix in the pureed pumpkin and yoghurt. Set aside.
  • In a different large bowl whisk together the whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda and salt.
  • Gradually add the flour mixture to the egg mixture stirring until incorporated.
  • Scoop the batter into the prepared muffin cups filling them ¾ full.

Topping:

  • In a medium bowl mix together the topping ingredients. It will resemble coarse crumbs. Sprinkle topping on each muffin.
  • Bake for 25 minutes or until a toothpick comes out clean.
  • Allow to cool in the pan for 10 minutes before transferring the muffins to a wire rack to cool completely.

Notes

*I always use parchment paper muffin liners as I find that they never stick.
*The pecans can be changed out with other chopped nuts such as walnuts or almonds.
*Store these muffins in an airtight container. They will keep for 2-3 days at room temperature and up to a week if stored in the refrigerator. They can be frozen for up to 3 months.

Nutrition

Calories: 339kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 180mg | Potassium: 212mg | Fiber: 4g | Sugar: 31g | Vitamin A: 3521IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
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