These Easy Moist Whole Wheat Pumpkin Muffins are moist, delicious and make the perfect breakfast, lunch or snack! These pumpkin muffins made with whole wheat flour are one of the moistest muffins I have ever had!
Whole Wheat Pumpkin Muffins
Healthy Pumpkin Muffins
This whole wheat pumpkin muffins recipe is my go to healthy pumpkin muffins recipe and one that my kids love to eat! I would be lying if I didn’t say that I fully enjoy these moist and healthy pumpkin muffins. I love enjoying these muffins with a hot cup of coffee with my favorite homemade pumpkin spice creamer or a Caramel Latte!
To keep things as healthy as possible I like to make things from scratch as much as possible. While you can used jarred pumpkin spice and canned pumpkin puree I much prefer using homemade of both. It is really easy to make homemade pumpkin puree and also really easy to make your own pumpkin pie spice. If you are in a pinch for time, using the store bought items will still work well for making these muffins.
I aim to keep things healthy in my house and the kids love it when I make these healthy pumpkin muffins. Have no worries though, I do on occasion make the kids some of my other not so healthy pumpkin muffins like my favorite Banana Chocolate Chip Muffins and Chocolate Banana Chocolate Chip Muffins.
On busy school morning I like to have muffins and fruit for the kids. It is a simple healthy breakfast option that they can enjoy and I can get them out the door on time.
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How to Make Muffins Moist
One of the biggest struggles when making muffins is how to make them moist. The easiest way I have found is to leave 2-3 muffin tin spots open and then fill it with water. This creates steam in the oven while the muffins are baking and gives them added moisture.
When I make these muffins my kids prefer I use a mini muffin baking pan. I like using this one that has space for 48 mini muffins, this gives me plenty of room to fill the ones I need to with muffin batter and others with water to help them stay moist when they are baking.
How To Store Muffins to Keep Them Fresh
These whole wheat muffins will keep for 3-4 days in an air tight container. You can extend how long they will keep by storing them in the fridge. I personally like using my rubbermaid containers to store muffins.
How to Freeze Muffins
It is REALLY easy to freeze muffins and they will keep in the freezer for up to 3 months. There are 2 different ways to freeze fresh muffins.
Individually Freeze Muffins
Remove the muffins from the muffin tin and cool on a wire rack. Once muffins are cooled completely individually wrap them in plastic wrap, and put them in a freezer bag. Store in the freezer until you are going to eat them. When you are placing these muffins in the freezer bags, be sure to squeeze out as much air as possible, you want as little air as possible in the bag to prevent freezer burn.
Batch freeze muffins
Cool muffins completely on a wire rack. Once the muffins are cooled, remove the muffins from the wire rack and place on a baking sheet in a single layer. Place them in the freezer and freeze them until they are solid, which takes about an hour. Once they are completely frozen put the muffins into a freezer bag and seal tightly.
How to defrost Whole Wheat Pumpkin Muffins
To defrost muffins I pull them out of the freezer the night before I want to eat them. If I am pulling them for the kids lunches then I put them in the lunch box in the morning from the fridge and they are completely defrosted by the time they eat lunch.
You can also defrost them by using the defrost button on your microwave. If you are using the microwave be sure to take them out of the plastic wrap before putting them into the microwave.
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Are Muffins Healthy?
When it comes to muffins, usually the answer is no. Most muffins are just cupcakes without icing. With whole wheat pumpkin muffins, the answer is yes. These healthy muffins are packed with flavor and are low in refined sugar and oil. The muffins, with only a small amount of sugar added, are still sweet, which makes kids happy.
Supplies needed to make this recipe Easier
- Muffin Tin. You can use a mini muffin tin or a regular sized muffin tin.
- Muffin liners. You can make them with out liners in the muffin tin however I find it easier to remove the muffins and to pack the muffins in the kids lunch boxes when they are baked in liners. You can use reusable muffin liners or the disposable muffin liners.
- Cookie scoop. Scooping the muffin mixture in to the muffin tins is a lot easier to do with a cookie scoop than using a spoon.
Whole Wheat Pumpkin Muffins Ingredients
- Whole wheat flour.
- granulated sugar.
- baking powder.
- baking soda.
- salt.
- pumpkin pie spice. You can use homemade or store bought pumpkin pie spice when making these healthy muffins.
- pumpkin puree. You can use homemade or canned pumpkin puree when making these healthy muffins.
- eggs.
- canola oil.
- low fat Greek yogurt. I always use plain flavored greek yogurt when I am making these muffins, but I have on occasion used vanilla and they came out great too.
How to make Whole Wheat pumpkin muffins
Preheat oven to 400 degrees.
Spray mini muffin tins with cooking spray or use muffin liners.
In a large mixing bowl mix whole wheat flour, granulated sugar, baking powder, baking soda, pumpkin pie spice and salt together with a whisk.
In another large bowl whisk pumpkin puree, eggs, oil and greek yogurt.
Slowly add the dry ingredients to the wet ingredients and mix until it is all mixed well but be careful not to over mix.
Using a spoon or a cookie scoop to scoop the whole wheat pumpkin muffin batter into the muffin tim.
Bake at 400 degrees for 8-10 minutes. Use a toothpick and poke the center of the muffins to check and make sure they are cooked all the way through. The toothpick will come out clean when the muffins are fully cooked.
Transfer muffins to a cooling rack until cool.
Whole Wheat Pumpkin Muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cup sugar
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- pinch salt
- 1 teaspoon pumpkin pie spice
- 15 oz pumpkin puree
- 2 large eggs
- 1/2 cup canola oil
- 1/3 cup lowfat Greek yogurt
Instructions
- Preheat oven to 400 degrees.
- Spray mini muffin tins with cooking spray or use muffin liners.
- In a large mixing bowl mix whole wheat flour, granulated sugar, baking powder, baking soda, pumpkin pie spice and salt together with a whisk.
- In another large bowl whisk pumpkin puree, eggs, oil and greek yogurt.
- Slowly add the dry ingredients to the wet ingredients and mix until it is all mixed well but be careful not to over mix.
- Using a spoon or a cookie scoop to scoop the whole wheat pumpkin muffin batter into the muffin tim.
- Bake at 400 degrees for 8-10 minutes. Use a toothpick and poke the center of the muffins to check and make sure they are cooked all the way through. The toothpick will come out clean when the muffins are fully cooked.
- Transfer muffins to a cooling rack until cool.
Notes
2 Weight Watchers SmartPoints
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Be sure to print the how many cups in a quart printable so you can hang it on your fridge for easy referencing liquid measurements.
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