Nothing says fall like the smell of pumpkin baking in the oven! These little muffins are perfect for breakfast or an after-school snack. Plus pumpkins are loaded with fiber, vitamin A and E, and iron.


  • 2 cups pureed or canned pumpkin
  • 1/2 cup brown sugar
  • 1/3 cup oil (canola or vegetable)
  • 1/3 cup unsweetened applesauce
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips (OPTIONAL)

Mix together pumpkin, sugar, oil, applesauce, vanilla and eggs. In a separate bowl, mix together all the dry ingredients. Fold dry ingredients into your wet ones just until moistened. Scoop batter into a prepared muffin tin, filling 3/4 full. Cook at a preheated oven of 350 degrees for 12-15 minutes. Do not overcook. Makes 24 muffins.

Recipe by Natalie Monson at

Photo courtesy of Super Healthy Kids

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Whole Wheat Pumpkin Muffin Recipe

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