Name: Whole Wheat Pumpkin Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 18 muffins
Cuisine: American
Ingredients: 1 can pumpkin puree ((15 ounce can), about 2 cups); 1 cup sugar; 2 eggs; 2 teaspoon vanilla extract; 2 cups whole wheat flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 1 cup chocolate chips (divided)

Pumpkin muffins, but make it healthy! You are going to love theseWhole Wheat Pumpkin Muffinsthat are light, moist and make the perfect breakfast or snack.

A cooling rack full of whole wheat pumpkin muffins.

Pumpkin anythingfills my soul. The smell, the taste, it’s all just too good. I really like this version of pumpkin muffins because they are made with whole wheat flour that provides fiber and heartiness but are also filled with chocolate chips making them perfectly sweet too.

I don’t exactly know why but kids seem to love anything that comes in the form of muffins. I think it’s the individual serving size and the fact that they look like cupcakes. You will feel good feeding your family these muffins because they a delicious and packed with vegetable, whole grains, and fiber. You also have to try myapple cinnamon muffins,bran muffins, andhealthy carrot cake zucchini muffins!

Top view of a bowl with whole wheat pumpkin batter and chocolate chips unmixed.

Why You’ll Love This Recipe

Light, fluffy, and packed with the warm flavors of pumpkin and cinnamon.
Made with whole wheat flour, adding a wholesome touch without sacrificing texture.
Quick and easy to prepare, ready in just 25 minutes.
Chocolate chips add a deliciously sweet twist to every bite

Recipe Ingredients

Pumpkin puree– canned or fresh
Sugar
Eggs
Vanilla extract
Flour –Whole wheat
Baking powder
Salt
Cinnamon
Chocolate Chips –I like to use semi-sweet

See the recipe card below for full information on ingredients and quantities

How to Make Whole Wheat Pumpkin Muffins

Step #1.Mix pumpkin puree, sugar, eggs, and vanilla in a bowl.

Step #2.Add whole wheat flour, baking powder, salt, cinnamon, and mix well.

Step #3.Stir in ½ cup chocolate chips, then divide batter into greased muffin tins.

Step #4.Sprinkle remaining chocolate chips on top, bake at 350°F for 20 minutes.

Recipe FAQs

Can pumpkin muffins be frozen?

Pumpkin muffins are the perfect thing to freeze. First, bake and cool the muffins completely, then put them in an airtight container and place in the freezer. They freeze very well. I’ll often throw frozen muffins in out lunch boxes and they are perfect for lunch.

How should I mix pumpkin muffins?

These muffins can easily be made stirring by hand. You want to gently stir the ingredients until they are just combined. Over-mixing will result in a tough muffin and we don’t want that! No knead to get out a mixer, just a plain old wooden spoon will work great.

Should I let the muffins cool in the pan before removing them?

After I take my pumpkin muffins out of the oven, I let them cool in the pan for about 5 minutes. This will help the muffins hold their shape and not fall apart. Worth the wait! But don’t wait too long to take them out either or the bottoms start to get soggy from the steam.

A close up of a muffin tin with baked whole wheat pumpkin muffins.

Expert Tips

If you wantlarger muffins, fill the muffin cups higher andbake for an extra 5 minutes.
Feel free toadd more chocolate chips if you’d like, omit the cinnamon, add more, orswap it for pumpkin pie spice if you’d like.
If you’d like to usehoney in this recipe,reduce the amount to 3/4 of a cupbake the muffins at325 degrees. It will take afew extra minutes to bake.
I’ve foundif I’m using fresh ground wheat(that I ground at home) it takes anadditional cup of flourfor this recipe (I think the fresh ground wheat is just really airy and fluffy).
I’m sure you coulduse a flax egg in this recipe to replace the eggsif you needed.

Top view of a cooling rack filled with whole wheat pumpkin muffins.

How to Serve and Store Whole Wheat Pumpkin Muffins

Pair these muffins withyogurtor asmoothiefor a complete breakfast. I also love to serve them as a sweet treat to contrast anegg and potato breakfast casserole,breakfast quesadillas, orbiscuits and gravy casserole.

Keep leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days. Pumpkin muffins are the perfect thing to freeze. First, bake and cool the muffins completely, then put them in an airtight container and place in the freezer. They freeze very well. I’ll often throw frozen muffins in out lunch boxes and they are perfect for lunch.