Whole Wheat Pumpkin Muffins

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Whole grain goodness in a perfect hand held package. All the delicious fall inspired spices make these muffins the perfect addition to any brunch, breakfast, or luncheon when the weather turns cool.


  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1-1/2 cups pumpkin puree
  • 1/2 cup water
  • 3 cups Hodgson Mill Whole Wheat Flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. cloves
  • 3/4 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 cup raisins, optional
  • 1 cup walnuts


  Preheat oven to 400°F. 

In a large bowl, mix together sugar, oil, eggs, pumpkin and water.  In a small bowl, mix together whole wheat flour, baking powder, soda, salt and spices.  Add to first mixture and blend together with electric mixer.  Add raisins (if desired) and walnuts. Let stand at room temperature for 15-20 minutes. Spoon batter into greased muffin tins.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.  

24 muffins Print this Recipe

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