Whole Wheat Pumpkin Muffins with Oats
BEST Pumpkin Muffins with Whole Wheat Flour and Oats! These easy-to-make whole wheat pumpkin muffins with oats are fluffy, moist, pliable, and packed with healthy nutrients! Whole wheat pumpkin muffins require only simple ingredients such as whole wheat flour, oats, pumpkin purée, almond milk, warm fall spices, etc.! These pumpkin muffins are healthier than most…
BEST Pumpkin Muffins with Whole Wheat Flour and Oats!
These easy-to-make whole wheat pumpkin muffins with oats are fluffy, moist, pliable, and packed with healthy nutrients! Whole wheat pumpkin muffins require only simple ingredients such as whole wheat flour, oats, pumpkin purée, almond milk, warm fall spices, etc.! These pumpkin muffins are healthier than most pumpkin muffin recipes; these are lower in sugar and contain healthy fiber!
This is one fall season treat you need in your arsenal (even though I make them all year round, and you can too)! Enjoy one of these muffins with a cup of homemade pumpkin latte.
Fall into Pumpkin Season with Pumpkin Everything!
As we officially roll into the holiday season (with Fall, aka Autumn), I know you’ve got a lot going on. But with my easy healthy pumpkin muffins, you’re about to breeze on through all that shopping and entertaining a house full of guests. This healthy pumpkin snack will keep you going as they are nutritious and filling. It is a to-go pumpkin breakfast muffin that won’t disappoint you; whole wheat muffins never tasted so good. These are healthy, tasty, easy, and addicting. Lol, I hope you do not overindulge!
Listen, the Autumn flavors of pumpkin, cinnamon, nutmeg, and allspice take these healthy pumpkin muffins to the next level. If you love pumpkins as we do here, then say this with me: let the pumpkin season begin!
Easy Recipe for Whole Wheat Pumpkin Muffins
Healthy and fresh ingredients come together with readily available pantry staples to help you bake up a batch of these healthy whole wheat pumpkin muffins that everyone will love. Pack them as a snack for work. Give them in a gift basket to friends, family, coworkers, and neighbors. You’re going to love making these over and over again! Best to double-batch these babies.
I know I hate biting into a dry muffin, and I can tell you these won’t let you down! They are moist and healthy pumpkin muffin recipes to share!
Why You Will Love These Whole Wheat Pumpkin Muffins
- It takes so little time to make these whole wheat pumpkin muffins; it’s ridiculous!
- Fresh pumpkin puree, old-fashioned oats, and whole wheat flour make it healthy.
- With real pumpkin puree, you’re getting a whole bunch of vitamins and minerals you need for your best health.
- You probably have everything you need to make this recipe which means you can make them right now!
- Pumpkin muffins are a fantastic breakfast that only tastes sinful.
- Full of those pumpkin spice flavors, you’re also getting loads of fiber to keep you feeling satiated (and keep you from snacking on too many treats during the holidays).
- Pumpkin isn’t just nutritious and delicious; it keeps the muffins moist too.
- Healthy pumpkin muffins are perfect for pumpkin lattes, hot chocolate, tea, or coffee.
Other Must-Try Pumpkin Recipes:
- DIY Pumpkin Puree from Scratch (with fresh pumpkins)
- Homemade Pumpkin Butter
- Healthy Pumpkin Bread
- Dairy-free Pumpkin Spice Latte (Two Ways)
- Healthy Pumpkin Muffins with Whole Wheat and Oatmeal
- Fudgy Pumpkin Brownies
- Nigerian Buns with Pumpkin Puree
- Pumpkin Seed Bar with chocolate Swirl Topping
- Healthy Pumpkin Spice Waffles
- Pumpkin Oatmeal Chocolate Chip Cookies with Brown Butter
- Pumpkin Baked Oatmeal Recipe
The Tools You Will Need:
- Muffin Tins
- Silicone muffin liners or paper liners
- Spatula
- Whisk
- Mixing Bowls
- Ice scoop/cookie scoop or any disher
- Toothpicks
Ingredients for Whole Wheat Pumpkin Muffins with Oats:
- Whole wheat flour
- Old-fashioned oats
- Pumpkin purée (I used canned pumpkin; I have also used homemade pumpkin purée before)
- Eggs
- Original Maple syrup
- Monkfruit sweetener
- Almond milk
- Melted butter
- Nutmeg
- Ground cinnamon
- Ground ginger
- Baking soda
- Baking powder
- Salt
- Turbinado raw cane sugar (optional; only for sprinkling on top before baking)
How to Make the Best Healthy Whole Wheat Pumpkin Muffins (Step by Step):
Spend about 30 minutes throwing these together before the week starts or before guests come to stay for the holidays. They’re so simple, so quick, and so rewarding! On the other hand, you can make them way ahead and freeze. Heat up and enjoy whenever you want!
- Gather
I know that the ingredient list looks long, but it’s mostly spices. That said, gathering everything you need first make this so much easier.
- Prep
Preheat your oven to 325F. While that happens, grease the muffin tins. I use reusable silicone muffin liners; at this time, I grease them instead of tins.
- Mix the wet Ingredients
Add all the wet ingredients (pumpkin purée, eggs, maple syrup, monk fruit, almond milk, and melted butter) into a bowl, whisk together and set aside.
- Mix the dry Ingredients
Add the dry ingredients into a bowl (wheat flour, oats, freshly grated nutmeg, ground cinnamon, ground ginger, baking soda, baking powder, and salt). Mix and set aside.
- Combine
Now you’ll unite the wet and dry ingredients together. This is best done with a spatula. You’ll want to mix your batter well so there are no lumps.
- Scoop
Scoop your batter into the greased muffin tins, being careful not to fill them too much, about ¾ is perfect. If you want, sprinkle a little of that Turbinado raw cane sugar and old-fashioned oats on top of each muffin tin.
- Bake
Bake pumpkin muffins in a preheated oven for 25 – 30 minutes. Enjoy!
Best Thing to Pair with Whole Wheat Pumpkin Muffins!
These healthy muffins make a great cozy breakfast with my dairy-free pumpkin spice latte! This is my favorite way of savoring these healthy muffins! Tea would be a great choice too! My husband’s choice is coffee.
If you prefer to pair these breakfast muffins with hot chocolate instead, check out my easy hot chocolate recipe!
How to Store Leftover Pumpkin Muffins
These healthy pumpkin muffins don’t need to be refrigerated, though before you store them, make sure you cool them.
Kitchen Counter: Put them in an airtight container, and these will be good for about 4 days on the kitchen counter. I’ve never had them last even that long because we all eat every last crumb!
Freezer: If you want to make a bunch to freeze, just wrap them well, and they’ll last for up to 2 months.
Recipe Notes/Tips
- I went with monkfruit sweetener to make these a healthier option, though you can use regular sugar.
- Fresh pumpkin puree is the best! But if you want this even faster, use a can of pure pumpkin puree. The only ingredients in the can should be pumpkin.
- I typically use a ¼ cup ice cream scooper to scoop that batter into the muffin tins. It’s a great way to get the right amount for evenly-sized muffins.
- Check the muffins with a toothpick at around 22 minutes. These can bake up to 30 minutes if you’ve made them bigger but watch that you don’t underbake or overbake.
Muffin Tips:
- Line the muffin tins; i like my reusable silicon muffin liner, but paper liners are ok too!
- Ensure to scoop equal batter into each of the muffin tins. Use a disher to get a precise measurement.
- Do not overfill the muffin tins with batter; about 3/4 is good enough! This
- Add any “light” toppings of choice; I usually do turbinado sugar and old-fashion oats. If you pile up your muffin tins with heavy toppings, then your whole wheat pumpkin muffins may require extra baking time.
Pumpkin Muffins FAQs
Want to know more about these pumpkin muffins? These answers will help!
These whole wheat pumpkin muffins are made of whole wheat flour, old-fashioned oats, pumpkin puree, eggs, maple syrup, almond milk, and melted butter. Also, the warm fall flavors including nutmeg, cinnamon, and ginger.
I should warn you that not all pumpkin muffins are healthy. But when you make this whole wheat pumpkin muffins recipe, you are definitely making healthy pumpkin muffins. With those oats, whole wheat flour, and pure pumpkin, you’ve got a nutritious start to your day!
The one thing about using oats in a recipe like this is that they will soak up the moisture from the other ingredients. This is why you want to act fast when you put the batter together and promptly bake it to avoid a gummy texture.
Yes, you absolutely can eat pumpkin muffins for breakfast. They are nutritious and filling, making for a perfect breakfast even if you’re in a hurry.
No, you don’t need to refrigerate these at all. They’re best left at room temperature once you store them in an airtight container.
Some coffee or tea is always welcome with these muffins. Or you can make my dairy-free pumpkin spice latte, too!
Yes, these whole wheat pumpkin muffins are freezer-friendly! You can absolutely freeze them for up 2 months! To freeze your leftover muffins, first, allow the muffins to cool completely, then place them in a ziplock bag and freeze. Heat up in the microwave whenever you want to eat.
Variations/Substitutions
- If you’re vegan, you can substitute the eggs with flax eggs and the butter with vegan butter.
- Pumpkin spice seasoning also works if you don’t have the individual Fall seasonings that I used.
- Stir in some chocolate chips if you want a chocolate pumpkin muffin.
- Try adding pecans or walnuts on top if you like nuts!
- Or go for some dried cranberries to add fall inspiration to your healthy breakfast!
- Pepitas aka, pumpkin seeds are great toppings that would work just right for these healthy whole wheat pumpkin muffins!
How to Make the Easy Whole Wheat Pumpkin Muffins (No Mixer Required):
Print
Whole Wheat Pumpkin Muffins with Oats
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins/12 Servings 1x
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
These easy-to-make whole wheat pumpkin muffins with oats are fluffy, moist, pliable, and packed with healthy nutrients! Whole wheat pumpkin muffins require only simple ingredients such as whole wheat flour, oats, pumpkin purée, almond milk, warm fall spices, etc.! These pumpkin muffins are healthier than most pumpkin muffin recipes; these are lower in sugar and contain healthy fiber! Perfect fall/autumn season treat your entire family will enjoy.
Ingredients
- 1 & ¾ cups Whole wheat flour
- 1/3 cup Old-fashioned oats
- 1 cup Pumpkin purée (I used canned pumpkin; I have also used homemade pumpkin purée before)
- 2 Eggs
- ¼ cup Original Maple syrup
- ¼ cup Monkfruit sweetener
- ¼ cup Almond milk + 2 Tablespoons
- ¼ cup Melted butter + 1 Tablespoon
- ½ – ¾ teaspoon of Nutmeg
- ½ – ¾ teaspoon of Ground cinnamon
- ½ teaspoon of Ground ginger
- 1 teaspoon of Baking soda
- ½ teaspoon of Baking powder
- ½ teaspoon of Salt
- Turbinado raw cane sugar (optional; only for sprinkling on top before baking)
Instructions
- Gather. I know that the ingredient list looks long, but it’s mostly spices. That said, gathering everything you need first make this so much easier.
- Prep. Preheat your oven to 325F. While that happens, grease the muffin tins.
- Mix the wet Ingredients. Add all the wet ingredients (pumpkin purée, eggs, maple syrup, monk fruit, almond milk, and melted butter) into a bowl, whisk together and set aside.
- Mix the Ingredients. Add the dry ingredients into a bowl (wheat flour, oats, freshly grated nutmeg, ground cinnamon, ground ginger, baking soda, baking powder, and salt). Mix and set aside.
- Combine. Now you’ll unite the wet and dry ingredients together. This is best done with a spatula. You’ll want to mix your batter well, so there are no lumps.
- Scoop. Scoop your batter into the greased muffin tins, being careful not to fill them too much. I typically use a 1/4 cup ice cream scoop or any disher to add the batter into the muffin tins. It allows for precise portions and accurate measures. You want the muffin tins to have equal batter so they can bake evenly. If you want, sprinkle a little of that Turbinado raw cane sugar and old-fashioned oats on top of each muffin tin.
- Bake. Bake pumpkin muffins in a preheated oven for 25 minutes. Keep an eye on it and check with a toothpick at the 22nd-minute mark. You can bake it for up to 30 minutes if your muffins are bigger. However, do not over-bake or under-bake. Allow cooling a bit before enjoying!
Notes
I went with monkfruit sweetener to make these a healthier option, though you can use regular sugar.
Fresh pumpkin puree is the best! But if you want this even faster, use a can of pure pumpkin puree. The only ingredients in the can should be pumpkin.
I typically use a ¼ cup ice cream scooper to scoop that batter into the muffin tins. It’s a great way to get the right amount for evenly-sized muffins.
Check the muffins with a toothpick at around 22 minutes. These can bake up to 30 minutes if you’ve made them bigger but watch that you don’t underbake or overbake.
Line the muffin tins; i like my reusable silicon muffin liner, but paper liners are ok too!
Ensure to scoop equal batter into each of the muffin tins. Use a disher to get a precise measurement.
Do not overfill the muffin tins with batter; about 3/4 is good enough! This
Add any “light” toppings of choice; I usually do turbinado sugar and old-fashion oats. If you pile up your muffin tins with heavy toppings, then your whole wheat pumpkin muffins may require extra baking time.
Other Must-Try Pumpkin Recipes:
- DIY Pumpkin Puree from Scratch (with fresh pumpkins)
- Homemade Pumpkin Butter
- Healthy Pumpkin Bread
- Dairy-free Pumpkin Spice Latte (Two Ways)
- Healthy Pumpkin Muffins with Whole Wheat and Oatmeal
- Fudgy Pumpkin Brownies
- Nigerian Buns with Pumpkin Puree
- Pumpkin Seed Bar with chocolate Swirl Topping
- Healthy Pumpkin Spice Waffles
- Pumpkin Oatmeal Chocolate Chip Cookies with Brown Butter
- Pumpkin Baked Oatmeal Recipe
Healthy Whole Wheat Baked Recipes to Try:
Pumpkin Bread: The perfect treat for Fall is my easy to make, healthy pumpkin bread recipe! Perfect for breakfast, dessert, or even as a snack!
Whole Wheat Dairy-free Muffins. Blender vegan oatmeal muffins with blueberries are the easiest healthy gluten-free breakfast muffins you can make! Simply add all the ingredients into the blender blend, and enjoy!
Honey Whole Wheat Banana Bread. Moist, tasty, easy to make, and exquisite are some of the words that perfectly capture the deliciousness of this healthy whole wheat banana bread.
Blender Baked Oats Recipe. Baked oatmeal recipe is a breakfast recipe but a kind of dessert. I hope you can give this a try! Let’s just say this is the ultimate definition of cake for breakfast.
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THANKS FOR STOPPING BY! Stay well, safe and keep living your life to the fullest!
Omg…these look extremely YUM. Will try these over weekend….
Hope you enjoy, Lubna!
The kids loved these muffins in their lunchbox, and I loved that they were healthier!
Glad to hear that your kids enjoyed these pumpkin muffins, Kate. Thanks for your feedback!
This is a must for pumpkin season! SO good! Thanks for the recipe!
Yay, Toni!!! Glad you enjoyed it!!
I made these muffins for breakfast this morning and they were great! My kids devoured them and I felt good about serving them!
Thanks so much for your feedback, Tayler!😊🙌🏾
Totally here for ALL the Pumpkin Spice! These were delicious. They came out perfectly and I love the whole wheatiness, I find it adds more flavor!
Thanks so much, Dana. I appreciate your feedback!
I can’t wait to try these, they are perfect for fall and I love that they have healthy ingredients for my kids!!
Thanks so much for checking this out, Whitney!!