Whole Foods Whole Wheat Pumpkin Muffins

Total Time
Prep 15 mins
Cook 20 mins

Very yummy muffins courtesy of the can label off of the 365 canned pumpkin. I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
  3. In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
  4. In a small bowl, combine egg, milk and butter and then stir in pumpkin.
  5. Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
  6. Spoon batter into prepared muffin cups, filling about 2/3 full.
  7. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.


Most Helpful

Really good recipe, just went bad after 4 days storage in an airtight container. I might experiment w/ more spices and the ratio of whole wheat to all purpose flour. Thanks for sharing! (I used applesauce)

ilovecookingsomuch October 13, 2010

These were really good , quick , and easy! My favorite. I made mini muffins. Made for Pick a Chef 2010

Boo Chef in West Texas April 28, 2010

I love these muffins, here's a few tips to make them better... 1. I add a little (1-2 Tbsp) of apple cider juice. 2. I use fresh pumpkin spice (you can so tell the difference) 3. I add about a handful of or so Cranraisins, it makes the muffins a little sweeter and they go perfectly with the pumpkin and spices.

iaraabm February 09, 2010

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