Whole Wheat Fall Muffins

whole wheat, dairy free, oil free

Soft, wholesome muffins filled with flavors of maple, apple, and pumpkin. These Fall muffins are perfect for a quick and easy breakfast or snack. 

Originally, these were supposed to be sweet, classic pumpkin muffins but they became something so much better. They turned into these delicious bran-like muffins that are soft and Fall flavored. I love that these muffins aren't overly sweet or overly soft. They hold up nicely and have a nice balance between whole wheat and slightly sweet.

Muffins are a great option for breakfast especially if they’re made with fresh, whole ingredients. I love making muffins on the weekend for the week ahead. They’re quick to throw together and pop in the oven plus they’re easy to store. I also love this option for when family or friends are over in the morning. This recipe is versatile and has mild enough flavors to be enjoyed by most people. It makes an even dozen so it will only take one round of baking to make this recipe or if you need more, you can easily double the batch. 

Muffin Additions

You can top these muffins with a pumpkin spread that I included in the recipe box which finishes off the can of pumpkin puree for those who don’t want leftovers. You can also top them with butter, nut butter, apple butter, or enjoy them plain. Some good additions to batter would be:

  • apple chunks

  • chopped pecans 

  • craisins

  • coconut flakes

  • shredded carrots

How to Store These Muffins

You can easily store these muffins in a sealed container on the counter for 3-4 days or in the refrigerator for 5-6 days. These muffins also freeze well for up to 6 months and thaw/reheat beautifully.

makes 12 muffins



  • 2 cups whole wheat flour

  • 1 cup pumpkin puree

  • 1/2 cup maple syrup

  • 1/2 cup unsweetened applesauce

  • 2 eggs

  • 1 1/2 tsp baking soda

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp cloves

  • 1/4 tsp ginger

  • 1/4 tsp salt



  • remaining pumpkin puree

  • 1 Tbsp non dairy milk

  • 2 tsp maple syrup

  • dash of vanilla


  1. Preheat oven to 350 degrees

  2. Sift flour into a large bowl. Add baking soda, salt, cinnamon, nutmeg, cloves, and ginger to sifted flour and mix

  3. Add pumpkin, eggs, maple syrup, applesauce, and vanilla to a small bowl and mix

  4. Add wet ingredients to dry ingredients and stir until just mixed together

  5. Pour batter into greased muffin tin, filling each slot to the top

  6. Bake for 24-26 minutes or until cooked through

  7. (optional) While muffins are baking, mix pumpkin spread ingredients together in a small bowl and set aside

Store muffins in air tight container for 4-6 days or freeze for up to 6 months. Store pumpkin spread in refrigerator for up to 10 days. 


Whole Wheat Fall Muffins

I hope you enjoy these scrumptious Fall muffins!

In Christ Alone my hope is found

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