Whole-Wheat Pumpkin Muffins with Pumpkin Seeds

A pumpkin colored muffin with pumpkin seeds on top and sitting in a dish of olive green pumpkin seeds.

Whole-Wheat Pumpkin Muffins with Pumpkin Seeds

A whole-wheat pumpkin muffin with pepitas and oats makes a delightful crunch. Even your friends who aren't that healthy will be asking for a second of these fall muffins!

Prep Time20

Cook Time16

Total Time36

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan
12 silicone muffin cups or muffin liners

Ingredients

Dry ingredients

1 ⅓ cups whole-wheat flour
⅓ cup rolled oats
½ cup cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet ingredients

2 eggs
1 cup pumpkin puree
2 teaspoons vanilla
⅓ cup oil (grapeseed, organic canola, olive oil, or melted coconut oil)
3 tablespoon brown sugar

Add later

⅓ cups pumpkin seeds chopped + a few for the top

Instructions

Preheat the oven to 425 degrees Fahrenheit (220°C).
In a large bowl mix the dry ingredients: flour, oats, sugar, baking powder, baking soda, and salt. Use a whisk to mix everything well.
In a medium mixing bowl, place the eggs, pumpkin puree, vanilla, oil, and brown sugar. Whisk together until the batter is well combined.
Set a small handful of pumpkin seeds aside for topping the muffins. Chop the rest of the pumpkin seeds with a chopper or a knife until they are little chunks.
Add the pumpkin seeds and flour mixture to the wet ingredients. Use a spatula to stir the batter together, about 12-15 folds, just until everything is incorporated. Do not over-stir.
Place silicone liners or paper liners into a muffin pan. Add a little less than ⅓ cup of batter to fill each muffin cup. Place the filled muffin tin in the preheated oven 425 degrees Fahrenheit (220°C) to bake for 7 minutes, then turn the oven down to 375 degrees Fahrenheit (190°C) and bake for another 7-8 minutes. Remove muffins from the oven when they spring back from touch and when the center does not look gooey.

Notes

For step-by-step photos, scroll up to the blog post.

For optional add-in ingredients, see the blog post above!

Rolled oats: If you do not have rolled oats, quick oats will be fine as an alternative.

Muffin storage: Store the pumpkin muffins in a container lined with a paper towel for up to 5 days at room temperature. If you want them to last longer, I recommend freezing them and taking them out as desired. Read more about freezing muffins and how long muffins last for the best results.

Nutrition