Healthy Whole Wheat Pumpkin Muffins

I was really happy with this recipe. It’s whole wheat but doesn’t taste cardboard-y like some muffins out there. It’s very fluffy too. I added a few chocolate chips which balanced it just right.

Sprinkle some turbinado or coconut sugar on top to get a crispy top.

Hope you enjoy!

Adapted from Cookie and Kate

Prep Time: 10 mins Cook Time: 23 mins Total Time: 33 minutes Yield: 12 muffins 


  • 1/3 cup melted coconut oil or extra-virgin olive oil*
  • 1/2 cup maple syrup or honey
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • 1/4 cup milk of choice (I used almond milk)
  • 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 3/4* cups whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top
  • ⅓ cup mini chocolate chips, or dried fruit (optional)

Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch

* It works with gluten-free flour or regular flour too!


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins like nuts, chocolate or dried fruit, fold them in now. I added ⅓ cup mini chocolate chips.
  4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

  • Storage: They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Leave a Reply