Whole Grain Pumpkin Spice Muffins
Start your morning with the cozy flavors of fall by baking these Whole Grain Pumpkin Spice Muffins! Made with wholesome whole wheat flour, warming pumpkin pie spice, and naturally sweetened with maple syrup, these moist and fluffy muffins are a healthier twist on a classic favorite. A dollop of creamy Greek yogurt adds a touch of richness, while melted coconut oil keeps the texture irresistibly tender. Perfect for meal prepping, these muffins are quick to whip up in just 15 minutes and ready to enjoy in under 40 minutes. Ideal for breakfast, snack time, or even dessert, they’re a seasonal treat the whole family will love. Plus, they store beautifully, making them a go-to option for busy fall mornings!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup maple syrup
- 0.5 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted and cooled
Instructions
Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan by lining it with paper liners or greasing it lightly.
In a large mixing bowl, whisk together whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until well combined.
In a separate medium mixing bowl, combine the eggs, pumpkin puree, maple syrup, Greek yogurt, vanilla extract, and melted coconut oil. Whisk until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Mix until just combined; avoid overmixing as it may result in tougher muffins.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin pan from the oven and let the muffins cool for 5 minutes in the pan. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
