Whole Wheat Pumpkin Muffins with Butter

Whole Wheat Pumpkin Muffins

These whole wheat pumpkin muffins are so tasty that no one will notice that you used whole wheat. Easy to make, keeps well, and tastes delicious!

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 176 kcal
Author Katie Moseman


  • 7 1/2 ounces pureed pumpkin half of a 15 ounce can
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 pinch salt
  • 1 1/4 cup whole wheat flour
  • 1 teaspoon baking powder heaping
  • 1/2 teaspoon cinnamon
  • 6 tablespoons butter melted and cooled
  • 2 large eggs


  1. Preheat the oven to 350 F and line a 12 cup muffin pan with paper liners.
  2. In a large mixing bowl, stir together the pumpkin, sugars, and salt until well combined.
  3. Add in the flour, baking powder, cinnamon, butter, and eggs, then stir together until just combined. Don't overmix. Fill the paper cups about 2/3 of the way full.
  4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the pan cool on a rack for 10 minutes, then remove the muffins from the pan and place them on a rack to finish cooling.
Nutrition Facts
Whole Wheat Pumpkin Muffins
Amount Per Serving
Calories 176 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 42mg14%
Sodium 67mg3%
Potassium 137mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 2970IU59%
Vitamin C 0.7mg1%
Calcium 37mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.