Pumpkin Pie Whole Wheat Muffins Recipe

Healthy Breakfast & Snack

Posted by

Note: TheCooksDen may receive a small commission from our partner should you choose to purchase this item

These healthy Pumpkin Pie Whole Wheat Muffins are great for a quick breakfast or a late afternoon snack. Most whole wheat flours are ground from red wheat, which leaves the flour with a bitter taste. Whole white-wheat is ground from wheat grains that give us healthier flour along with better taste. Whole white-wheat flour can be used in place of all-purpose flour or whole wheat flour in the same amounts.


  • 1/2 C sugar
  • 1/2 C light brown sugar, packed
  • 6 Tbsp. unsalted butter, at room temperature
  • 2 tsp. cinnamon
  • 1-1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 1-1/4 C canned pumpkin
  • 2-1/2 C whole white-wheat flour
  • 1/2 C milk, separated


Preheat the oven to 350 degrees. Line 20 muffin tin cups with paper liners or spray well with a non-stick cooking spray.

Place the white and brown sugars into a mixing bowl. Add the butter. Sprinkle in the cinnamon, ginger, cloves, baking powder, baking soda, and salt. Pour in the vanilla and beat with a hand-held mixer on medium speed for 2 minutes or until just blended together. Add the whole eggs, one at a time, beating after each addition. Add the egg whites and beat until blended in well. Add the pumpkin and beat in on low speed until just blended in.

Add one third of the flour, add ¼ C milk, add the second third of flour, followed by the last of the milk and the remaining flour, beating consistently until just blended in. Transfer the batter to the prepared muffin cups, filling each cup about 2/3 full. Bake the muffins for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then remove to a wire rack to continue cooling. Makes 20 muffins.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes + cooling

Nutritional Information: (approximate values per muffin)
Calories 150; Fat 4g; Saturated Fat 3g; Carbohydrates 25g; Protein 3g; Fiber 1g; Cholesterol 31mg; Sodium 198mg.

Comments are closed.