<img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2614356552436&pd[em]=&noscript=1" /> Skip to Content

Perfectly Easy Pumpkin Wheat Muffins

Wholesome pumpkin wheat muffins make a great snack. This easy pumpkin muffin with wheat recipe can be doubled and frozen after baking, just like all of our homemade muffin recipes.

It only takes a handful of basic ingredients to make muffin snacks from scratch. Save money and eat healthier by making your own instead of buying box mixes and processed foods.

This post contains affiliate links. That means that if you make a purchase after clicking on a link, I earn a small commission at no extra cost to you. 

pumpkin wheat muffins on wire cooling rack

You don't need much to make your own muffins at home, though a good quality muffin pan is important. I don't usually bother with paper liners. I just use nonstick cooking spray to grease the muffin cups.

For more baking tips, see my must -haves for muffin baking. I use them all the time to keep us stocked with healthy, homemade snacks.

How to freeze pumpkin wheat muffins

When you're baking muffins with wheat flour to have on hand as snacks, it is smart to bake a double batch and freeze some for another time. These muffins freeze easily; I just let them cool and store them in gallon-sized reusable zipper bags in the freezer.

Then it's easy to take out one at a time to thaw or reheat (very briefly) in the microwave. I just love having a delicious muffin in the morning with my tea!

pumpkin muffin in white mug next to heart shaped bowl of pumpkin seeds

Ingredients for pumpkin muffins with wheat

Butter – When making a single batch of these muffins (for 12 standard-sized), I start by melting the butter in the microwave using a large batter bowl. Then I'm able to add all the wet ingredients to that same container, with less to clean up.

Flour – I use regular wheat flour from the grocery store, but you can also use whole wheat pastry flour or white wheat multi-purpose flour.

Sugar – My pantry is stocked with baking ingredients including different types of sweeteners. Feel free to replace the sugar in this recipe with honey for even more flavor.

Ground cinnamon – So many of the easy baking recipes here on MoneywiseMoms use cinnamon. I buy the bulk size so we always have it on hand.

Baking soda and baking powder – Make sure when adding baking soda and powder that you mix it well with the flour before adding the wet ingredients. Otherwise, the batter won't rise evenly.

Salt – Ever wonder why salt is added to sweet baking recipes? It enhances the other flavors in the recipe, and you shouldn't actually taste the salt itself.

Pumpkin puree – I keep canned pure pumpkin in my pantry year-round, but you can also make your own.

Egg – Only one egg is needed for these wheat muffins.

Milk – Any milk or non-dairy milk will work in this recipe. Use whatever you prefer!

And a note–you'll see pumpkin seeds in the photos of these muffins, but they aren't in the actual recipe. Add a few to the top if you'd like, or just make your own roasted pumpkin seeds as another snack.

pumpkin wheat muffins on silver circular cooling rack

More pumpkin baking recipes

Printable recipe

Yield: 12 muffins

Pumpkin Wheat Muffins

pumpkin wheat muffin in white mug next to bowl of pumpkin seeds

Wholesome pumpkin wheat muffins are delicious with a cup of tea or coffee.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • ½ cup unsalted butter, melted
  • 1 cup pumpkin puree
  • 1 egg, beaten
  • ½ cup milk
  • 2 ½ cups whole wheat pastry flour (or a mix of 1/2 white 1/2 wheat)
  • ¾ cup light brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

Instructions

Preheat oven to 375 degrees. Prepare a 12-cup muffin tin with liners or nonstick cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt and cinnamon.

In another bowl, combine melted butter, pumpkin puree, egg and milk. Fold wet mixture into dry mixture and stir until just combined.

Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 193mgCarbohydrates: 52gFiber: 6gSugar: 13gProtein: 9g
pumpkin wheat muffin
Skip to Recipe