whole wheat pumpkin walnut muffins

High-rising and delicious whole wheat pumpkin muffins loaded with fiber, vitamins and healthy fat. The perfect packable snack or on-the-go breakfast for Fall! // cait's plate

Okay let me tell you something.

If you’ve been up since 6am studying for an exam you had at 8am then went directly into counseling a client then went straight to another class until later afternoon, these muffins are for you!

whole wheat pumpkin walnut muffins // cait's plate

Okay, even if you didn’t do all of that you’ll probably like them.  But I can speak from experience that they come in especially handy in the aforementioned situation.

whole wheat pumpkin walnut muffins // cait's plate

They’re packed with delicious pumpkin-y flavor (which also adds a nice dose of alpha-carotene, a carotenoid that converts to retinol which is a form of Vitamin A), crunch from the walnuts (which are a great source of Vitamin E and omega-3 fatty acid), fluffy whole wheat pastry flour (which packs a good fiber punch!) AND greek yogurt!  Not too bad for this one tiny little package, right?!

whole wheat pumpkin walnut muffins // cait's plate

Totally worth packing for a snack or enjoying for breakfast one morning!

{whole wheat pumpkin walnut muffins}

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 12 muffins

Serving Size: 1 muffin


  • 2 cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 2 eggs, slightly beaten
  • 1/3 cup plain greek yogurt
  • 1/3 cup earth balance, softened
  • 1/2 teaspoon vanilla
  • 1 cup sugar
  • 1 cup pumpkin
  • 1/2 cup chopped walnuts


  1. Preheat oven to 375 degrees F
  2. Grease 12 (3-inch) muffin pan cups.
  3. Sift together flour, baking soda, baking powder and all spices
  4. Beat together eggs, yogurt, melted earth balance, vanilla, sugar and pumpkin in a large bowl.
  5. Stir in dry ingredients all at once just until moistened.
  6. Fold in walnuts.
  7. Spoon into prepared muffin cups.
  8. Bake for 25 -30 minutes or until wooden pick inserted in center comes out clean. Remove from cups and cool on wire rack.



  1. Love the ginger nutmeg combo with The pumpkin! I am not sure if you wanted us to use 1/3 or 1 tsp baking soda (it’s listed twice fyi). Hope you have a less crazy day!

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