Whole Wheat Pumpkin Muffins (Sugar-Free)

These Whole Wheat Pumpkin Muffins are made with white whole wheat flour and sweetened with allulose, providing a healthier alternative to the classic versions.

These pumpkin muffins, topped with a toasted pecan streusel, perfectly combine spices, pumpkin goodness, and a satisfying crunch. Whether enjoyed as a breakfast or a sweet treat, they will satisfy your cravings and leave you wanting seconds.

How to Make Whole Wheat Pumpkin Muffins

Note: The full instructions are provided in the recipe card below. Preheat the oven to 350 °F (176.67 °C). Spray a jumbo muffin pan with non-stick cooking spray or place paper liners. In a small bowl, combine the white whole wheat flour, melted butter, allulose, chopped pecans, and cinnamon. Set aside.

Sift together the white whole wheat flour, baking soda, and pumpkin pie spice in a medium bowl. Set aside. In the bowl of an electric mixer, beat the oil and sugar at low speed until blended. Add the eggs one at a time, beating well after each addition. Add the pumpkin and buttermilk and beat until combined, scraping down the sides of the bowl as necessary. Add the white whole wheat flour mixture and mix at low speed until combined. Do not over-mix! Using a muffin scooper, ice cream scoop, or two spoons, transfer the batter to the prepared muffin pan, filling each cup about ¾ full. Using your fingers, divide the topping evenly over the batter. Bake the Whole Wheat Pumpkin Muffins for 30 minutes or until a cake tester or toothpick comes out clean. Let the Muffins cool in the pan for 10 minutes, then turn them out onto the rack to cool completely.

Related Recipes:

• Pumpkin Cornbread Muffins
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📖 Recipe

Easy Whole Wheat Pumpkin Muffins

BY Camila Benitez

These Whole Wheat Pumpkin Muffins are made with white whole wheat flour and sweetened with allulose, providing a healthier alternative to the classic versions. These pumpkin muffins, topped with a toasted pecan streusel, perfectly combine spices, pumpkin goodness, and a satisfying crunch. Whether enjoyed as a breakfast or a sweet treat, they will satisfy your cravings and leave you wanting seconds.

4 from 2 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Tools

• Measuring cups & Measuring spoons
• 2 6-cup jumbo muffin pan
• 2 6 Jumbo paper liners
• 2 medium bowls
• Whisk
• Rubber spatula
• large ice cream scoop
• Wire rack
• Fine-mesh sieve
• Liquid measuring cup

Ingredients

  

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For the Pecan Streusel:

• ▢ 33 g (¼ cup) white whole wheat flour or whole wheat flour, sifted
• ▢ 2 tablespoons unsalted butter , melted and cooled
• ▢ 8 tablespoons allulose sweetener
• ▢ 65 g (¾ cup) toasted pecans, chopped
• ▢ ½ teaspoon ground cinnamon

For the pumpkin muffins:

• ▢ 250 g (2 cups) white whole wheat flour or whole wheat flour, sifted
• ▢ ¼ teaspoon kosher salt
• ▢ 6 g (1 teaspoon) baking soda
• ▢ 4 teaspoons homemade pumpkin pie spice or store-bought
• ▢ ¾ cup avocado oil , expeller-pressed sunflower oil, grape oil, or 1-½ sticks (¾ cup) unsalted butter, softened
• ▢ 242 g (1-½ cups) allulose sweetener
• ▢ 2 large eggs , room temperature
• ▢ ¼ cup buttermilk or sour milk
• ▢ 1 (15-ounce) can of 100% pure pumpkin (I use Libby’s)

Get ingredients with

Instructions

 

• Preheat the oven to 350 °F (176.67 °C). Spray a jumbo muffin pan with non-stick cooking spray or place paper liners
• For the topping: Combine the white whole wheat flour, melted butter, allulose, chopped pecans, and cinnamon in a small bowl. Set aside.
• For the muffins: Sift together the white whole wheat flour, baking soda, and pumpkin pie spice in a medium bowl. Set aside. In the bowl of an electric mixer, beat the oil and sugar at low speed until blended. Add the eggs one at a time, beating well after each addition.
• Add the pumpkin and buttermilk and beat until combined, scraping down the sides of the bowl as necessary. Add the white whole wheat flour mixture and mix at low speed until combined. Do not over-mix! Using a muffin scooper, ice cream scoop, or two spoons, transfer the batter to the prepared muffin pan, filling each cup about ¾ full.
• Using your fingers, divide the topping evenly over the batter. Bake the Whole Wheat Pumpkin Muffins for 30 minutes or until a cake tester or toothpick comes out clean. Let the Whole Wheat Pumpkin Muffins cool in the pan for 10 minutes, then turn out onto the rack to cool completely.

Notes

How to Store & Re-Heat

To store: Allow them to cool completely after baking. Once cooled, place them in an airtight container or sealable plastic bag. They can be stored at room temperature for up to 2 days. If you want to store them longer, you can refrigerate them for up to 5 days. Before storing, ensure the muffins are fully cooled to prevent moisture buildup.

To reheat: If you prefer a warm and soft texture, microwave them for 15-20 seconds on medium power. Alternatively, preheat your oven to 350°F (175°C) and place the muffins on a baking sheet. Heat them in the oven for 5-10 minutes until warm. Another option is to slice the muffins in half and lightly toast them in a toaster or oven. This will give them a slightly crispy texture while warming them up. Regardless of your chosen method, be mindful not to overheat the muffins to avoid drying them out.

Make-Ahead

Whole Wheat Pumpkin Muffins can be made ahead of time for convenience. To do this, follow the recipe instructions until the muffins are baked and cooled. Once cooled, store the muffins in an airtight container or sealable bags. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you want to keep them for a more extended period, you can freeze the muffins.

Wrap each muffin in plastic wrap or place them in a freezer-safe container or bag. They can be kept frozen for up to 3 months. When you're ready to enjoy the muffins, thaw them at room temperature or reheat them in a microwave or oven.

How to Freeze

To freeze the Whole Wheat Pumpkin Muffins, first ensure they have cooled completely. Then, wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped muffins in an airtight container or a resealable freezer bag, removing as much air as possible before sealing. Label the container or bag with the date, and store it in the freezer. The muffins can be frozen for up to 2-3 months. To thaw, simply remove the desired number of muffins from the freezer and let them come to room temperature or warm them briefly in the microwave or oven. 

Notes:

• How to make the Homemade Buttermilk: Add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Use as needed in a recipe, or cover and refrigerate until needed.
• How to Make Homemade Pumpkin Pie Spice: you can combine 1 teaspoon ground cinnamon, ¼ teaspoon freshly grated nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice.
• Use a combination of avocado oil and unsalted butter—for moistness and flavor.
• Don't overdo it when it comes to mixing; mix until just combined.
• Do not overcook them.

Nutrition Facts

Easy Whole Wheat Pumpkin Muffins

Amount per Serving

Calories

269

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

13

g

Cholesterol

 

33

mg

11

%

Sodium

 

202

mg

9

%

Potassium

 

71

mg

2

%

Carbohydrates

 

18

g

6

%

Fiber

 

3

g

13

%

Sugar

 

1

g

1

%

Protein

 

5

g

10

%

Vitamin A

 

124

IU

2

%

Vitamin C

 

0.2

mg

0

%

Calcium

 

35

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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