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.
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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!
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.
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.
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.
More pumpkin baking recipes
- Pumpkin chocolate chip bread
- Pumpkin oatmeal muffins
- Gluten-free pumpkin cheesecake
- Whole wheat pumpkin chocolate chip mini muffins
- 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
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.
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365 by Whole Foods Market, Organic Flour, Whole Wheat Pastry, 32 Ounce
Gorilla Grip Original Mixing Bowls Set of 2, Slip Resistant Bottom
OXO Good Grips 2-Cup Angled Measuring Cup
Rubbermaid Spoon-Shaped Spatula, 9 1/2 in, White
Bakuwe Multicolor Foil Cupcake Liners Standard Muffin Baking Cups, Pack of 300
Wilton Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup
Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 193mgCarbohydrates: 52gFiber: 6gSugar: 13gProtein: 9g