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Overhead view of whole wheat pumpkin muffins.

Whole Wheat Pumpkin Muffins

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Whole Wheat Pumpkin Muffins are soft and fluffy with pumpkin spice, peanut butter and dark chocolate chips. They’re easy to make and dairy-free with a vegan option included in the recipe!


  • 1 3/4 cups whole wheat flour
  • 4 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup mashed banana
  • 1/2 cup unsweetened almond milk (room temperature)
  • 1/3 cup natural peanut butter (room temperature)
  • 1/4 cup coconut sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips (vegan)


  1. Preheat oven to 425F and grease a 12-cup muffin pan (or line it with muffin liners).
  2. In a large bowl, combine the flour, pumpkin spice, baking soda and salt.
  3. In a separate bowl, whisk together the pumpkin, banana, almond milk, peanut butter, coconut sugar, egg and vanilla.
  4. Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to over mix.
  5. Gently stir in the chocolate chips.
  6. Evenly divide the batter into the muffin pan. Each cup should be almost filled to the top.
  7. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.
  8. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Store in an airtight container at room temperature for 4-5 days. 


  1. Make sure you’re using pumpkin puree and not pumpkin pie filling, which is already sweetened and flavoured with spices.
  2. Measure your flour by using the spoon and level method.
  3. Warmer ingredients incorporate together better so I usually bring my almond milk, peanut butter and egg to room temperature before baking.
  4. To make vegan muffins, substitute a flax egg for the egg and make sure you’re using vegan chocolate chips.
  5. If you don’t need these muffins to be dairy-free, you can substitute dairy milk for the almond milk.
  6. The coconut sugar can be replaced with brown sugar.
  7. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: pumpkin banana muffins, healthy pumpkin muffins