16 servings (serving size: 1 muffin)

Enjoy these pumpkin muffins on their own for a light breakfast dish, or use them as a base recipe and experiment by adding in nuts or fruit. Here is how the recipe got its flavor: "I combined several recipes and adjusted them to get the flavor we love. Sometimes I add raisins or finely chopped apple or pear." -Cindy Kahn, Londonderry, NH

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.

Step 3

Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.

Ratings & Reviews

ang2000's Review

November 06, 2012
These muffins were great! I've made them before, but this time I added raisins. They were wonderful. I couldn't stop eating them. I ate three as soon as they were out of the oven. It's great to have a muffin with the health benefits of pumpkin and whole wheat flour and also that tastes so good.

EatUrVeggies's Review

November 17, 2013
They took a lot longer to cook than the recipe stated and they could use a little salt to enhance the sweetness. Not horrible but not great.


May 10, 2017
Have made these many times and they are always good.  My yield is only 14 however.