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Whole Wheat Pumpkin Muffins

15 mins
18 mins
0 min
18 muffins
Whole Wheat Pumpkin Muffins
These moist pumpkin muffins are packed with whole wheat flour. The brown sugar and pumpkin pie spice topping makes these yummy muffins extra special!

• Good Source: Vitamin A
• Made with 100% whole grains
See nutrition facts for saturated fat content



PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.

COMBINE flour, dry milk, 1 cup brown sugar, 2 teaspoons pumpkin pie spice and baking powder in large bowl. Mix pumpkin, butter, eggs and water in small bowl. Add to flour mixture; stir just until moistened. Spoon into prepared muffin cups, filling 2/3 full.

COMBINE remaining 1/2 cup brown sugar and 1/2 teaspoon pumpkin pie spice in small bowl. Sprinkle 1 heaping teaspoon over each muffin.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool. Serve warm. Store any remaining tightly covered.

Nutritional Information

  • Serving Size
    1/18 muffins of recipe
  • Calories 210
  • Calories from Fat 80

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 9g 14%
  • Saturated Fat 5g 25%
  • Cholesterol 40mg 13%
  • Sodium 135mg 6%
  • Carbohydrates 31g 10%
  • Dietary Fiber 2g 8%
  • Sugars 20g
  • Protein 4g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 4%