Whole Wheat Pumpkin Muffins

Member Ratings For This Recipe

• FAIRY_DOLL
  
  
  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
  
  
• MISTRESSANNE
  
  
  Very Good
  

  5 of 5 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
  
  
• TDUBES
  
  
  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
  
  
• ANNA0918
  
  
  Incredible!
  

  4 of 4 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
  
  
• DONNA419
  
  
  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
  
  
• WORDSMITH101
  
  
  Very Good
  

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

  3 of 3 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
  
  
• LEIRIA
  
  
  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
  
  
• ROSEGARDENER
  
  
  Very Good
  

  3 of 3 people found this review helpful
  I used Eggbeaters and Splenda in this recipe. - 1/7/08
  
  
• MACYJOLIEMOM
  
  
  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
  
  
• KHDOESMK
  
  
  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
  
  
• GIBSONCASA
  
  
  Incredible!
  

  2 of 2 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
  
  
• KAZBO22
  
  
  Very Good
  

  1 of 1 people found this review helpful
  Just made these.....they are good and I'd make them again. As per other reviews I dropped the temp to 350* .....they would have burned otherwise. I got 16 out of the recipe.....just for fun I added raisins and chocolate chips to the last 4 to go in the oven.
  I used white/whole wheat flour-tasty! - 10/23/16
  
  
• MICHLUVSBOSTON
  
  
  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
  
  
• VINTAGEMOE
  
  
  Incredible!
  

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

  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
  
  
• CHTHOMP11
  
  
  Incredible!
  

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

  1 of 1 people found this review helpful
  WOW !!! Amazing i woudl certainly be making these again sooooooo good !!!!! - 3/4/09
  
  
• JANDEE2
  
  
  Very Good
  

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

  1 of 1 people found this review helpful
  Will make again for sure - 11/27/07
  
  
• MCOLEEN
  
  
  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
  
  
• HEART2FOLLOWHIM
  
  
  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
  
  
• KIGGLES1208
  
  
  
  

  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
  
  
• MOPSMOM3
  
  
  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
  
  
• BECCA0914
  
  
  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
  
  
• CINDYMM4
  
  
  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
  
  
• VERA_MOM
  
  
  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
  
  
• BILLY_JAY
  
  
  Incredible!
  

  1 of 1 people found this review helpful
  I made them for a group and they were very very good. - 4/12/07
  
  
• AFINKRDH
  
  
  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
  
  
• WENMOM11972
  
  
  Very Good
  

  1 of 1 people found this review helpful
  My whole family enjoys these muffins! - 3/16/07
  
  
• MOMMY445
  
  
  Good
  
  yummy - 3/7/20
  
  
• NEPTUNE1939
  
  
  
  
  tasty - 2/23/20
  
  
• ROSSYFLOSSY
  
  
  Very Good
  
  Tasty treat. - 7/29/19
  
  
• RAPUNZEL53
  
  
  
  
  Will try - 7/17/19
  
  
• ROBBIEY
  
  
  
  
  I am not sure I like pumpkin enough to put it in a muffin - 5/5/17
  
  
• MUSICNUT
  
  
  Incredible!
  
  So tasty! - 4/28/17
  
  
• KATHYJO56
  
  
  Very Good
  
  Great flavor - 4/23/17
  
  
• JUDY1676
  
  
  
  
  Sounds great - 4/17/17
  
  
• CD4114015
  
  
  Incredible!
  
  Thanks! - 4/15/17
  
  
• RHOOK20047
  
  
  Good
  
  This was really good healthy muffin. My son love pumpkin, so it was a hit with him. I added Protein mix to mine to bump up the protein in it. - 3/10/17
  
  
• CD3802882
  
  
  Incredible!
  
  Yummy! - 3/6/17
  
  
• 911BRAD
  
  
  
  
  Looks Good - 3/1/17
  
  
• DMEYER4
  
  
  Incredible!
  
  awesome - 3/1/17
  
  
• MYBESTNOW
  
  
  Incredible!
  
  My pumpkin was not a sugar pumpkin-but a full-size 4.5 lb. When I roasted it to take the skin off, it showed up as a spaghetti squash pumpkin(??!!). I used it anyway. Made 48 mini muffins (back 12 minutes). Also out of egg, but had flaxseed, so made flaxseed egg (15 minutes). Scrumptious!!! Thanks - 11/8/15
  
  
• DIANNE467
  
  
  Very Good
  
  The batter makes quite a bit, I filled my 12 tins very full and ended up with good sized muffins. I used dark choc in lieu of the walnuts as another reviewer suggested. I think I will add an extra half to full teaspoon of pp spice next time to boost the flavor. Very good recipe. - 10/4/15
  
  
• SIVE1976
  
  
  Incredible!
  
  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
  
  
• CD11696298
  
  
  Incredible!
  
  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
  
  
• RSPRINKLE
  
  
  
  
  I used stevia and egg whites. no nuts. and mini chocolate chips. still yummy! - 11/22/12
  
  
• JODILED
  
  
  Incredible!
  
  I made these with splenda, almond milk and egg beaters.. they came out great... - 10/25/12
  
  
• STAROFD00M
  
  
  
  
  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
  
  
• PAML66
  
  
  Incredible!
  
  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
  
  
• HEIDI_177
  
  
  Good
  
  I liked them, the kiddos didn't though. - 7/1/12
  
  
• DELERIOUS64
  
  
  Incredible!
  
  These were great! I sprinkled some oatmeal and more chopped walnuts on top to make them pretty. Super Yummy! - 6/1/12
  
  
• KRISTEN_SAYS
  
  
  Very Good
  
  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
  
  
• CLAYCREW
  
  
  Incredible!
  
  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
  
  
• JOYFULSOUL
  
  
  Incredible!
  
  very good muffin - great balance of spices for the pumpkin - easy to make - 12/28/11
  
  
• ONESILLYME
  
  
  Incredible!
  
  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
  
  
• PREBRAENIKAE95
  
  
  Incredible!
  
  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
  
  
• CJYOUCANDOIT
  
  
  Incredible!
  
  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
  
  
• NANCYE43
  
  
  Very Good
  
  I made these using butternut squash I had roasted. I also saved the walnuts to put on top. - 3/4/11
  
  
• CKFERRERO
  
  
  Incredible!
  
  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
  
  
• RUTHXG
  
  
  Incredible!
  
  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
  
  
• KGRECO21
  
  
  Very Good
  
  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
  
  
• PMCALPINE17
  
  
  Incredible!
  
  My family, both young and old, love these muffins. Be sure to use the foil cups or grease tin well. - 12/4/10
  
  
• HEATHER_RUNS
  
  
  Incredible!
  
  Both DH and I enjoyed them. I substituted brown sugar for 1/2 the sugar called for in the recipe. - 11/29/10
  
  
• HLTH4LFE1
  
  
  Incredible!
  
  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
  
  
• SPUNKYJOY77
  
  
  Incredible!
  
  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
  
  
• JALYN820
  
  
  Incredible!
  
  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
  
  
• ROBANA82
  
  
  Incredible!
  
  My family loved these muffins. I am always looking for healthier ways to make things. These are very moist. - 8/6/10
  
  
• JANICE_LT
  
  
  Incredible!
  
  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
  
  
• ANGRYGOOD
  
  
  
  
  
  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
  
  
• DLHPSU
  
  
  Incredible!
  
  yummy - substituted 1 ripe banana for the egg and I used real pumpkin and not canned - delicious!
  - 11/24/09
  
  
• SOMETHING2DO
  
  
  
  
  These were very good. Very moist but some people said they had an "interesting" texture. Reminds me of zucchini bread. - 11/16/09
  
  
• MADGEB
  
  
  Incredible!
  
  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
  
  
• CBDACH
  
  
  Incredible!
  
  Really good!! Moist and just enough pumpkin taste. I substituted soy milk for milk and was wonderful. Thanks :) - 11/1/09
  
  
• CRZYLLAMA71
  
  
  
  
  I'm looking forward to making them and sneaking some extra "veggies" into my child's day! - 10/27/09
  
  
• TOBYAMAXWELL
  
  
  Incredible!
  
  These were awesome! I sub'ed Splenda for the sugar and they turned out great, super moist! - 10/27/09
  
  
• MAINEROCKS
  
  
  Very Good
  
  Yum! Followed exactly other than not having nuts on hand. Hearty muffin, great flavor. Will definitely make again! - 10/14/09
  
  
• EMILYBEMENT
  
  
  Very Good
  

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

  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
  
  
• KERRYMIOTKE
  
  
  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
  
  
• MISSKELLYB
  
  
  Very Good
  

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