Whole Wheat Pumpkin Muffins are one of my favorite treats to bake when the autumn leaves start turning and the air gets crisp. These lovely muffins bring such warmth to the kitchen, and I just know your whole family will come running when they smell them baking in the oven.
What makes these muffins so special is the wonderful blend of warm spices—cinnamon and nutmeg—that give them that cozy, homemade taste you just can’t get from a box. The pumpkin keeps them moist and tender, and using whole wheat flour adds a gentle nuttiness that makes them feel like a real treat, not just a guilty pleasure.
I love to wrap these up warm and bring them to my neighbors, or pack a few in the kids’ lunchboxes with a little note tucked inside. There’s something about sharing these muffins that brings people together, and they always remind me of simpler times spent in the kitchen with loved ones.
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Whole Wheat Pumpkin Muffins
Ingredients
- 2.5 cup All-Purpose Flour
- 2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 0.75 cup Shortening Confectionery
- 1 cup Sugar
- 2 cup Pumpkin
Instructions
- Preheat over to 350 degrees and grease a muffin tin.
- Cream oil and sugar.
- Add pumpkin and spices.
- Mix well.
- Add flour and baking soda.
- Fill 12 muffin tins and bake 20-25 minutes.
