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Whole Wheat Pumpkin Muffins

Whole Wheat Pumpkin Muffins topped off with pumpkin seeds and pumpkin spice glaze.


It’s Fall my favorite time of the year. And pumpkin is one of my favorite flavors of the season. Hello again, it Celeste from The Whole Serving, and this time around I’m sharing my Whole Wheat Pumpkin Muffins topped off with pumpkin seeds and pumpkin spice glaze.

I don’t know about you, but I don’t have a lot of free time and during the holidays I have even less of it. That’s the wonderful thing about these muffins, they come together so quickly. No eggs to crack, no oil to measure but loads of moisture.

I made a batch before going to bed and took them to work to share and they were a big hit. So add this one to your pumpkin repertoire. If you’re like me you don’t always have pumpkin pie spice available or if you do it’s leftover from last year and has lost is pop. The solution, make your own, here’s my recipe for Pumpkin Pie Spice.

Happy Fall Baking!!!


Whole Wheat Pumpkin Muffins

Whole Wheat Pumpkin Muffins

Cook Time 35 minutes
Total Time 35 minutes


  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoon pumpkin pie spice
  • ½ cup brown sugar
  • ½ cup natural sugar or granulated sugar
  • 1 cup almond milk
  • ½ cup unsweetened applesauce
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • ½ cup unsalted pepitas
  • 1/3 cup powdered sugar
  • 1/4 teaspoons pumpkin pie spice
  • 2 teaspoons almond milk


  1. Pre-heat oven to 350 degrees and line 12-cup muffin pan with paper cupcake liners.
  2. In a medium bowl mix together flour, baking powder, baking soda, salt, pumpkin pie and sugars, whisk the ingredients together until well combined.
  3. In a smaller bowl mix the milk, applesauce, pumpkin puree and vanilla.
  4. Pour the wet ingredients into the dry and mix using a wooden spoon until combined and there are no more dry ingredients.
  5. Scoop batter into muffin tin filling two-thirds full. Sprinkle with the pepitas.
  6. Bake in center of over 30 to 35 minutes or until a toothpick comes out clean.
  7. While muffins are cooling mix powdered sugar and pumpkin pie spice until well combined. Glaze will be thin enough to drizzle but thick enough to hold its shape.
  8. Remove muffins from pan placing on a cooling rack over parchment paper, drizzle muffins with the glaze.
  9. Serve and enjoy!

Recipe Notes

Notes: Store leftovers in an airtight container in the fridge.




If you like these Whole Wheat Pumpkin Muffins check out these recipes!

Chocolate Coconut Streusel Muffins


Vegan Pumpkin Date Bread


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