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these super soft whole wheat pumpkin muffins have just a hint of sweetness making them perfect for breakfast or as a healthy snack! // cait's plate

super soft whole wheat pumpkin muffins

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: muffins


these super soft whole grain pumpkin muffins are so tender and delicious, you’ll want to make them over and over again!


  • 1 and 3/4 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 heaping teaspoon pumpkin pie spice
  • 1/3 cup earth balance, softened
  • 1/2 cup lightly packed brown sugar
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/3 cup soymilk (almond or regular milk also works)


  1. Preheat oven to 350 degrees
  2. Grease or line a muffin tin with paper liners
  3. Combine dry ingredients (flour, baking powder, baking soda, salt and spices) then set aside.
  4. In another bowl, cream earth balance and sugar. Add eggs one at a time.
  5. Add pumpkin, vanilla extract and milk whipping until well combined.
  6. Add dry to wet ingredients folding until just combined.
  7. Using an ice cream scoop, scoop even amounts of the batter into the muffin tins (filling about 3/4 of the way full)
  8. Bake for 15-20 minutes or until a toothpick poked into the center comes out clean


The recipe I used was from Sally’s Baking Addiction (with a few slight tweaks!)

Keywords: pumpkin muffins, muffins, whole grain, breakfast, snack

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