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+ servings
Whole Wheat Pumpkin muffins in a muffin tin

Whole Wheat Pumpkin Muffins

These whole wheat pumpkin muffins are moist, delicious and make the perfect breakfast, lunch or snack!
Course Breakfast, Lunch, muffin, Snack
Cuisine American
Keyword healthy pumpkin muffins, whole wheat pumpkin muffins
Prep Time 15 minutes
Cook Time 8 minutes
Servings 30 mini muffins
Calories 84kcal
Author Lauren



  • 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.


*These nutrition facts are based on making 30 mini whole wheat pumpkin muffins


Calories: 84kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 43mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2222IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg