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.
- 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)
- 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!
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Oven
- Cuisine: American
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