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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 4.0 g
  • Cholesterol: 17.3 mg
  • Sodium: 247.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Whole Wheat Pumpkin Muffins calories by ingredient
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Whole Wheat Pumpkin Muffins

Submitted by: SUSAN9875
Whole Wheat Pumpkin Muffins

Introduction

A nutritious muffin especially full of Vitamin A. A nutritious muffin especially full of Vitamin A.
Number of Servings: 12

Ingredients

    1 egg
    2/3 cup sugar
    1 can (1-3/4 cups) mashed, plain pumpkin
    1 tsp vanilla extract
    2/3 cup nonfat milk
    1-1/2 cups whole wheat flour
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    1/2 tsp pumpkin pie spice
    1/2 cup chopped walnuts

Directions

Position oven rack in center of oven.
Preheat oven to 400*F.
Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla, and milk until well-mixed.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.
Stir in walnuts.
Drop batter into prepared muffin pan, filling cups about 3/4 full.
Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.


Number of Servings: 12

Recipe submitted by SparkPeople user SUSAN9875.





TAGS:  Snacks |

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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    Delicious! I added 6oz of low fat cottage cheese to ramp up the protein in this recipe, and it worked out pretty well. Just like sour cream in sinful muffins, cottage cheese made them moist-er. - 4/22/09

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  • Incredible!
    5 of 5 people found this review helpful
    I love these! They taste just like pumpkin bread and are very moist unlike a lot of muffins. I only cooked mine for 15-17 minutes, so you might want to test your oven out the first time you make them. - 5/15/07

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  • Incredible!
    4 of 4 people found this review helpful
    Awesome! I made this recipe as mini muffins (made 48) and baked them for 10 minutes. My 3 year old loved them. Mini muffin just right when you want something sweet but not a lot of calories. Thank you for this recipe I will make it often! - 3/18/09

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  • Incredible!
    3 of 3 people found this review helpful
    I love these muffins. I substituted sunflowers seeds for the walnuts. And I got more than 12 muffins from this recipe. Will make again. - 3/22/09

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  • Incredible!
    3 of 3 people found this review helpful
    My husband and I love these muffins, but I baked at 375 degrees. I also got more than 12 muffins. - 5/4/08

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  • Very Good
    3 of 3 people found this review helpful
    For those of you that prefer a little chocolate fix, the walnuts can be traded for a 1/2 cup of mini chocolate chips for about the calorie count according to my calculation on the recipe calculator here. Yummy either way. - 2/23/08

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  • Very Good
    3 of 3 people found this review helpful
    I used Eggbeaters and Splenda in this recipe. - 1/7/08

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  • Very Good
    3 of 3 people found this review helpful
    I made this recipe using pumpkin I had frozen in the fall--delicious! - 4/23/07

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  • Incredible!
    2 of 2 people found this review helpful
    I made these last night for a gathering this morning and they were a huge hit. Super moist and delicious. Has a hearty grain flavor from the flour that is not too overpowering with the perfect amount of spice. I used a mini muffin pan and baked for 11 minutes. - 4/23/09

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  • Incredible!
    2 of 2 people found this review helpful
    The family and I loved these muffins. Very filling and easy to make. I made a few changes - didn't use milk and I used allspice instead of pumpkin pie spice. I will make these again - 3/20/09

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  • Very Good
    2 of 2 people found this review helpful
    I also adapted and it was good. I used 3/4 cup sweet potatoes, and Brown sugar splenda in place of the sugar. Also, egg beaters! - 3/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    These are such a great treat...We made them for company and they went over so well, we brought them to Thanksgiving Dinner. Great for breakfast with fruit, before a workout, light enough...healthy and guilt free! - 11/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    Yummo! Very moist and light! - 4/5/09

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  • 1 of 1 people found this review helpful
    Thanks for the tip on not using paper muffin cups. I always have the stickiness problem with my muffins. Thanks also for sharing this recipe! :-) - 3/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    tasty and fluffy, not as heavy as many other bran muffins. - 3/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    WOW !!! Amazing i woudl certainly be making these again sooooooo good !!!!! - 3/4/09

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  • Very Good
    1 of 1 people found this review helpful
    delicious and moist - 3/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    Really tasty, I used some left -over sweet potato from another recipe instead of pumpkin and it worked really well. - 2/4/08

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  • Very Good
    1 of 1 people found this review helpful
    Will make again for sure - 11/27/07

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  • Incredible!
    1 of 1 people found this review helpful
    Very Good. I made 12 and reduced the oven temp to 375 after some of the reviews. - 11/6/07

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  • Incredible!
    1 of 1 people found this review helpful
    These were delicious!! Everybody loved them. I'm sure my husband would have also if they hadn't all been eaten when he got home!! - 10/24/07

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  • Incredible!
    1 of 1 people found this review helpful
    I cooked this for only 17 minutes, two egg whites instead of a whole egg, and no nutmeg but increased the pumpkin pie spice to 1 tsp. Delicious!!!! - 8/31/07

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  • 1 of 1 people found this review helpful
    i really like these muffins! they are great for a healthy breakfast or snakc in between meals. i didin't have pumpkin pie spice, so i just added some extra cinnamon and nutmeg and they came out great! i made only 12 muffins so they would be big enough for me to have for breakfast. - 8/9/07

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  • Incredible!
    1 of 1 people found this review helpful
    Our whole family loves them! We, too, ended up with about 16 muffins (which was great b/c then there seemed like more for everyone)! - 8/4/07

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  • Very Good
    1 of 1 people found this review helpful
    I only cooked these for 17 minutes and they turned out great! I also substituted pecans for the walnuts. - 7/9/07

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  • Incredible!
    1 of 1 people found this review helpful
    These muffins were SO good.... you'd never know they are good for you.... I will be making these again! - 5/31/07

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  • Very Good
    1 of 1 people found this review helpful
    Tasty. The kids liked them. Just be careful not to overfill or they won't cook through - it really needs the correct size and heat in the oven! Very flavorful! We had more than 12 muffins though, I ended up with 18. - 4/19/07

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  • Incredible!
    1 of 1 people found this review helpful
    I made them for a group and they were very very good. - 4/12/07

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  • Incredible!
    1 of 1 people found this review helpful
    I made these for my friends at work and everyone loved them. They were completely gone and the fattening cinnamon rolls someone else brought were still there days later. - 3/17/07

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  • Very Good
    1 of 1 people found this review helpful
    My whole family enjoys these muffins! - 3/16/07

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  • the texture is really soft and moist... i subbed the low fat milk for 1/3 c full fat yogurt and 1/3 c water... subbed the sugar for slightly less than 2/3c of honey...added 1/2 c choc chips and no nuts. with the choc chips, i think the honey could be reduced to 1/3 c. Really good! - 1/15/14

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  • used splenda and 2 egg whites instead of one egg. Left out the walnuts due to an allergy and sprinkled the top with oatmeal. so good - 8/28/13

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  • I used stevia and egg whites. no nuts. and mini chocolate chips. still yummy! - 11/22/12

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  • I made these with splenda, almond milk and egg beaters.. they came out great... - 10/25/12

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  • I added 1 c finely chopped apples and a bit of Xanthum gum, as I used gluten-free flour which tends to not hold as well (1 c of pre-mixed GF flour + 1/2 c Tapioca flour). DELISH!!! - 10/6/12

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  • Loved these! I followed the recipe as written, but sprinkled a few walnuts over the tops of the muffins before baking. After filling the muffin tins VERY full, I still had enough batter for 3 more. 15 total, 125 calories each. I baked mine for 20 minutes. Very moist and delicious! - 9/22/12

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  • I liked them, the kiddos didn't though. - 7/1/12

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  • These were great! I sprinkled some oatmeal and more chopped walnuts on top to make them pretty. Super Yummy! - 6/1/12

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  • So yummy! I reduced the sugar to 1/2 c., used almond milk, omitted walnuts, reduced nutmeg to 1/2 t. and doubled the pumpkin pie spice. I also got 16 muffins out of this. Then I topped them with cream cheese frosting - 8oz FF cream cheese, 1 t. vanilla and 3/4 c. powdered sugar. YUMMY - 2/18/12

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  • Wonderful! I made this recipe as mini muffins (24) and cooked for 17 minutes. I did add a few chocolate chips to some of the muffins, just for a little sweet treat :) Will definitely make again. - 1/29/12

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  • very good muffin - great balance of spices for the pumpkin - easy to make - 12/28/11

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  • This made 16 muffins for me. I was amazed how moist they are given no added oil/butter/shortening! Next time I would reduce spice by 1/2 tsp but otherwise wouldn't change a thing. I had no trouble with muffins sticking with paper liners--in fact spritzed them with Pam just in case & they slid out. - 10/31/11

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  • Terrific! They were wonderful! And if you put them in the fridge and then microwave them, the paper liners come off very clean:) - 10/27/11

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  • My family really enjoyed these muffins. I used allspice instead of pumpkin pie spice. I doubled the recipe and used papers on one dozen. I did not have trouble removing the paper. Just make sure to spray the paper before you put the batter in it. This recipe is a keeper. - 6/14/11

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  • I made these using butternut squash I had roasted. I also saved the walnuts to put on top. - 3/4/11

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  • I used sucanat for the sugar and made them into mini-muffins. My kids loved them....will try with mini chocolate chips next time - 2/4/11

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  • This just became my favorite muffin recipe ever! I used white whole wheat flour, & cooked/mashed sweet potato instead of pumpkin. I added about 4 oz. of homemade nonfat plain yogurt too. These are truly fabulous. - 1/30/11

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  • these don't taste whole wheat at all! they were moist and delicious. i was a little worried because the batter was so thick, but it baked perfectly. I might add some more cinnamon next time to crank up the flavor though. overall, it was a tasty way to start the morning:) - 12/5/10

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  • My family, both young and old, love these muffins. Be sure to use the foil cups or grease tin well. - 12/4/10

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  • Both DH and I enjoyed them. I substituted brown sugar for 1/2 the sugar called for in the recipe. - 11/29/10

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  • I love these as the recipe is written, but next time I'm going to try cutting the sugar in half to make just a little healthier. - 11/19/10

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  • my husband, my mother in law, who I cook for and I just love this muffin. It makes a great treat or breakfast. - 11/9/10

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  • I make these as mini's (per a friends recommendation) and my kids LOVE them. Sprinkled with a little powdered sugar (which only adds a few calories, nearly none) adds a little extra sweetness, and it makes them a little extra special for the kids. Great recipe! - 10/13/10

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  • My family loved these muffins. I am always looking for healthier ways to make things. These are very moist. - 8/6/10

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  • Very good and flavorful although my picky son didn't care for them. I used Splenda and a little brown sugar instead of regular sugar and baked for 19 minutes. They don't rise much, so even though I was concerned about over filling the muffin tins, I made 12 and they weren't too big or overflowing. - 4/11/10

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  • Instead of walnuts, I put 7 TBL spoons of ground flax seed, which boosted the fiber and still gave me the omega 3's.
    I also made a loaf of bread instead, and a few muffins with the leftover batter.
    Maybe next time I will put in raisins, or even fresh berries. - 11/26/09

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  • yummy - substituted 1 ripe banana for the egg and I used real pumpkin and not canned - delicious!
    - 11/24/09

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  • These were very good. Very moist but some people said they had an "interesting" texture. Reminds me of zucchini bread. - 11/16/09

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  • Awesome and easy recipe. I added extra vanilla, salt and spices. Be careful with the time, though. I stopped at 25 minutes, and it was almost overdone. - 11/14/09

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  • Really good!! Moist and just enough pumpkin taste. I substituted soy milk for milk and was wonderful. Thanks :) - 11/1/09

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  • I'm looking forward to making them and sneaking some extra "veggies" into my child's day! - 10/27/09

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  • These were awesome! I sub'ed Splenda for the sugar and they turned out great, super moist! - 10/27/09

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  • Yum! Followed exactly other than not having nuts on hand. Hearty muffin, great flavor. Will definitely make again! - 10/14/09

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  • Very Good
    0 of 1 people found this review helpful
    yummy - 3/28/09

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  • 0 of 1 people found this review helpful
    This looks like a wonderful recipe. We like pumpkin anyway, so this will be a nice change. - 3/4/09

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  • Very Good
    0 of 1 people found this review helpful
    This recipe is excellent. I love eating a muffin for breakfast! Yummy! - 8/11/07

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  • Very Good
    0 of 1 people found this review helpful
    These are goooooooood! - 6/25/07

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