Whole Wheat Pumpkin Spice Muffins

by jenna on September 24, 2013

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I promise I’m not going to bombard you with pumpkin recipes this fall.

Been there, done that. You can find a whole slew of them in my recipe index or on countless other food blogs this season. Not that there’s anything wrong with pumpkin bombardment — in my real life {my offline line} I welcome it by burning pumpkin scented candles while I bake pumpkin mac & cheese and pumpkin scones at the same time. However, I really don’t want to burn you out. I mean, it’s only September. We have a long way to go.

But I want to share this one recipe with you! Pumpkin spice muffins. A total classic. Why am I sharing a muffin recipe for my only pumpkin recipe this fall when there’s so many other creative uses for our favorite orange squash? Well, because it’s like a little black dress. If there’s one thing I know for sure, it’s that you really need to have a great muffin recipe up your sleeve.

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I baked these as a fall treat for Adam’s office last week. I sent them with him at 8:30 when he left for work and by 9:15, I had numerous texts coming into my phone.

“Muffins are a hit!”

“Everyone thanks you! These are the best!”

“I assume they have gluten in them, right?”

Yes, they have gluten. I hope the poor person who is gluten intolerant at the office didn’t eat one before he asked me that question. Yikes.

Luckily, I saved a few for myself and breakfasts lately have been a pumpkin muffin with a side of greek yogurt and grapefruit juice. Keeps me going strong all morning! I think they’d be great packed in lunches and frozen if in the rare occasion you have any extra.

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Whole Wheat Pumpkin Spice Muffins

makes about 14 muffins

Print this Recipe!

Ingredients:

2 cups whole wheat pastry flour

1 1/4 cup brown sugar

3/4 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

2 eggs

1/2 cup canola oil

1/2 can pumpkin puree – just eyeball it

1/3 cup warm water

for streusel topping ~

1/2 cup old fashioned oats

1/2 cup brown sugar

1/4 cup flour {scant}

1/4 tsp salt

1/4 tsp cinnamon

3 tbsp cold unsalted butter, cut into small cubes

Directions:

Preheat oven to 375 degrees. Spray a muffin tin with nonstick cooking spray and set aside.

Whisk together the flour, baking powder, baking soda, salt and spices in a large bowl. In a smaller bowl, whisk together the eggs, brown sugar, canola oil, pumpkin puree and water. Add the wet ingredients to the dry ingredients and mix until just blended.

Fill the prepared muffin tins about 3/4 of the way full with the batter. Then, make the streusel.

To make streusel, mix together the oats, brown sugar, flour, salt, cinnamon in a small bowl. Cut in the butter with your fingers and mix until only small bits of butter remain. Top each muffin with small handful of streusel.

Bake muffins for about 20-25 minutes, until a toothpick inserted into the center comes out clean.

Time:

~1 hour

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{ 59 comments… read them below or add one }

Averie @ Averie Cooks September 24, 2013 at 3:30 am

They look great and yes, bombarded with pumpkin recipes everywhere and anywhere. And it seems to start earlier and earlier every year. Kind of like Xmas decorations in the stores. haha! I posted my first about 2 weeks ago because I felt like I was already late to the party. And it was…muffins. Because everyone loves muffins :)

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Michelle @ A Healthy Mrs September 24, 2013 at 4:05 am

These look delicious — thanks for sharing!

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Mary (Sisters Running the Kitchen) September 24, 2013 at 4:13 am

these look fantastic! can’t wait to give them a try. i love pumpkin!

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Angela @ Eat Spin Run Repeat September 24, 2013 at 4:27 am

Oh don’t worry Jenna, you can post as many pumpkin recipes as you like and I will love every one! These muffins look great, especially that oaty topping. I think I’m going to crawl through your collection of pumpkin recipes now!

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amber | nouveau September 26, 2013 at 12:49 am

I agree with Angela – post as many pumpkin recipes as you’d like!!

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Katrina @ Warm Vanilla Sugar September 24, 2013 at 4:43 am

These sound like such a delight!!

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Allison (Ms. Whirlwind) September 24, 2013 at 4:53 am

Mmmm… sounds good! I just picked up pumpkin butter at Trader Joe’s yesterday (I couldn’t resist!), and I’ve been looking for things to put it on.

I also see your Bialetti in the background. I love that little pot and the delicious almost-espresso it makes :)

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amber | nouveau September 26, 2013 at 12:53 am

Oh my goodness, what is Pumpkin Butter?!! I wish I had a Trader Joes… !

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Tieghan September 24, 2013 at 5:06 am

You are not kidding. There are pumpkin recipe left and right. It’s insane, but i am not complaining! These muffins look great! Who could turn down a classic pumpkin spice muffin? Not me.

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Madison September 24, 2013 at 5:08 am

Pumpkins everywhere and I love it!!! These muffins look great and hearty.

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erin @hooleywithaz September 24, 2013 at 5:20 am

yum! these would be a hit at my office, that’s for sure. (and i appreciate not hitting us in the face with the pumpkin…we’re getting it everywhere else)

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Lauren @ The Highlands Life September 24, 2013 at 5:20 am

I am making my pumpkin chocolate chip bread tomorrow morning. So good! But I should try these too. I like a good streusel topping.

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Vick @ WITK September 24, 2013 at 5:21 am

I have a half a can of pumpkin purée that is just screaming to be made into these muffins!

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Alyssa September 24, 2013 at 5:26 am

What’s green yogurt?! I can’t seem to find anything on your site about it.

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Sarah September 24, 2013 at 5:56 am

My guesses are for Greek yogurt :)

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Amy Walters, A DESIGN DOCK September 24, 2013 at 5:29 am

Mmm…pumpkin muffins are my favourite! Question….is it possible to replace the can of pumpkin puree with a can of pure pumpkin? I have one in the pantry that needs to be used, but am not sure whether there’s are swappable. Thanks! ; )

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Stacey September 24, 2013 at 12:03 pm

I believe they’re the same thing?

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Amy Walters, A DESIGN DOCK September 24, 2013 at 6:08 pm

Thanks Stacey.

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Cookbook Queen September 24, 2013 at 5:42 am

LOVE a good pumpkin muffin — these are perfect!!

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Emily September 24, 2013 at 7:11 am

Thanks for the muffin recipe! I can always use a good warm fall recipe.

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Nicole September 24, 2013 at 7:17 am

All you need is one good pumpkin recipe and you’re set! Thank you!

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dishing up the dirt September 24, 2013 at 7:31 am

These look fantastic. Just pinned!

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dixya| food, pleasure, and health September 24, 2013 at 7:38 am

there is nothing called pumpkin bombardment :) keep it coming.

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Katie @ Talk Less, Say More September 24, 2013 at 7:42 am

yum! Those look so delicious!

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Laura @ Lauras Baking Talent September 24, 2013 at 7:46 am

These look really great!

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Bryony @ Friday Night Dinners -- PDX September 24, 2013 at 7:58 am

These muffins look perfect! I’m always down for anything pumpkin.

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Caroline L. September 24, 2013 at 8:00 am

I don’t mind being bombarded by pumpkin recipes, especially if they turn out to be delicious classics like this one! :)

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Jennie @themessybakerblog September 24, 2013 at 8:47 am

This is pumpkin muffin perfection. I love the crunchy topping.

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Mary September 24, 2013 at 8:59 am

Yum! Do you think you could make the batter the night before and bake the muffins in the morning? I’d love to make these for my office but don’t have a ton of time in the mornings :)

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Jenna September 24, 2013 at 9:27 am

Yum i love pumpkin muffins! These look wonderful

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Kelli H (Made in Sonoma) September 24, 2013 at 9:28 am

These look delicious and the breakfast you described sounds so good!
I wish I worked at Adam’s office so I could eat all your extras.

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Amanda @ Once Upon a Recipe September 24, 2013 at 9:32 am

Pumpkin muffins are one of my favorites. This sounds like a great recipe!

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Jen September 24, 2013 at 9:46 am

Hey Jenna. Quick question about the half a can of pumpkin. In London, Ontario Canada we can only get the really big cans of pumpkin. Just wondering what size of can you’re using for your “1/2 can of pumpkin”?

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Sandra September 24, 2013 at 10:59 am

15 OZ is a standard can.

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jenna September 24, 2013 at 12:53 pm

15 oz are the cans we have here – so if you have a food scale at home, I’d suggest measuring out about 7 1/2 oz of pumpkin for these :)

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Nora N September 24, 2013 at 11:01 am

They look delicious!! Do you know if it’s ok to use regular whole wheat flour as opposed to pastry wwflour?
Thanks!

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jenna September 24, 2013 at 12:52 pm

Regular whole wheat flour will yield dense muffins! Trust me, you want to use pastry flour on these :)

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Molly September 24, 2013 at 6:16 pm

Would AP work? I never keep whole wheat pastry flour in the house since it never gets used. I’ve read where some people used cake flour in muffins to make them lighter, and I just happen to have some of that. I might just have to experiment and see how it goes!

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Brianna September 24, 2013 at 1:06 pm

It’s so hard not to jump on the pumpkin everything train this time of year….I’m so excited it’s fall! Going to give this a try :)

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Emily @ Life on Food September 24, 2013 at 2:30 pm

I decided pumpkin muffins are my favorite way to enjoy pumpkin. I plan on baking with pumpkin right through Christmas, no rush now on the enjoyment!

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Laurie {SimplyScratch} September 24, 2013 at 5:42 pm

These are perfect!

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Heather September 24, 2013 at 7:44 pm

Whole wheat pastry flour makes all the difference in the world – these sound like the PERFECT muffins to me!

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Joshua Hampton September 25, 2013 at 11:44 am

These muffins look perfect. I’m sure I’d love them with my morning coffee. Pumpkins are some of my favorite things about this season, so I don’t mind the pumpkin bombardment at all – at least, not yet.

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Gina September 25, 2013 at 1:09 pm

I sent my boyfriend into the office once with banana bread and you would have thought it was the first time his co-workers have ever tried the stuff…big hit! I’ll have to try these next:)

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Gina September 25, 2013 at 1:09 pm

PS…I see Bialetti in the background…we’re OBSESSED with ours!

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Sara September 26, 2013 at 7:18 pm

Hi Jenna, just a thought… I followed the recipe and they looked amazing… but then I burned them BADLY having them in the oven for just 30 minutes. I know oven temps vary but I think mine would have been ready much sooner than 35-40 minutes… I will try again and decrease the baking time!

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Liz October 2, 2013 at 7:03 am

Hope you have better luck next time but thanks for posting, I was thinking of doing a half batch today and it’s good to know I may need to watch them closely then.

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Kelsey @ Ramblings of Change September 28, 2013 at 5:12 am

Can’t wait to try this recipe! They look absolutely delicious!

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Jen September 29, 2013 at 6:39 am

I baked these for 25 minutes because of the comment above and they still burned. I think 35-40 minutes is way too long for muffins. Check them after 15-20 minutes. This was so disappointing.

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jenna September 30, 2013 at 9:55 am

I’m so sorry! Unfortunately some ovens are hotter than others. I apologize about that!

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Shelly (Cookies and Cups) September 29, 2013 at 5:51 pm

I love this! Pumpkin is so amazing for baking

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Cassie September 30, 2013 at 10:45 am

Question about the pumpkin puree, what size of can did you use? I want to make these this week, but I bought my puree from Trader Joes and the cans are 12oz.

Thank you!

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Carrie October 3, 2013 at 6:23 am

These muffins were delicious! I was unable to find whole wheat pastry flour, so I used regular whole wheat flour, but they turned out fine. Also, my muffins were ready in 20 minutes. I plan to make these again! Thank you for the recipe.

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Nisa Johnson October 3, 2013 at 8:37 am

I just made these and they are delicious. The cooking time seemed to be a bit off. I set the oven at 350 and set a time for 35 minutes but they were more than finished at 30 minutes. Next time I will check them at 25 minutes. Fantastic muffins!

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Erika October 7, 2013 at 10:32 am

I made these this morning and they were SO good! I substituted coconut oil for the canola oil though. Thanks for sharing.

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Jessica October 10, 2013 at 9:48 am

I made these today and seriously, the best muffins ever. PERFECTION. thanks for sharing!

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Lori October 18, 2013 at 5:57 am

I made these and they were FANTASTIC! The cooking temperature and time were off for me, though. I have an oven thermometer, so I know that it was at 375. After even 20 minutes, they were probably 1-2 minutes overdone. Perhaps it’s a geography issue – I’m in Maryland.

Anyway, I had a question for you – what kind of muffin pan do you use? I use a silicone pan, and I even spray it very well, but my muffins always stick! Yours look like they came right out of the pan with no issue.

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Laura September 29, 2014 at 9:18 am

I made these last night for work this morning, and they were a total hit! I left out the streusel topping and added in walnuts to the batter. They rose beautifully and the texture was so light and wonderful! Thanks for a great (and easy) recipe!

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jenn October 31, 2014 at 11:34 am

Hi-
could you just use whole wheat flour instead of pastry flour ?

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