Whole Wheat Pumpkin Muffins with Apples and Walnuts Share on Pinterest

Whole Wheat Pumpkin Muffins with Apples and Walnuts

  • 20 minutes
  • 17 ingredients
  • Walnuts
  • Moderate
  • servings


  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup ground flax seed
  • 1/2 cup brown sugar + 2 tablespoons
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 cup pure pumpkin
  • 1/2 cup plain low fat yogurt
  • 1/2 cup applesauce - unsweetened
  • 2 tablespoons melted coconut oil
  • 1 cup chopped apple
  • 1/2 cup Diamond of California® chopped walnuts - divided

The Steps

  1. Pre-heat oven to 375 degrees and line a muffin pan with baking cups.
  2. In a medium bowl, whisk together dry ingredients: flour through baking soda. *Use only ½ cup of the brown sugar.*
  3. In a large bowl, whisk together wet ingredients: eggs through melted coconut oil.
  4. Slowly add the dry ingredients to the wet and stir until fully incorporated.
  5. Scraping down the sides of the bowl with a rubber spatula then stir in chopped apples and all but two tablespoons of chopped walnuts.
  6. Using a large cookie scoop, divide the batter evenly between the 12 muffin cups.
  7. In a small bowl, combine remaining 2 tablespoons walnuts and 2 tablespoons of brown sugar and carefully sprinkle the top of each muffin with the mixture before placing pan in the oven.
  8. Bake for 25 minutes or until toothpick comes out clean. Let cool 2 minutes in the pan then remove and continue cooling on a baking rack.


If you can’t find whole wheat pastry flour, try white whole wheat flour or use half all-purpose and half whole wheat flour. You can use 100% whole wheat flour but the end result won’t be as light and fluffy.

Muffins can be kept in an air-tight container for up to 3 days or frozen for up to 3 months if individually wrapped in plastic wrap.


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