The aim of this study was the obtention of a wholemeal pumpkin flour (WPF) and its application in muffins. The physical-chemical and technological characterization of WPF was made and it was used to partially replace wheat flour to production of cakes, submitted to technological and sensorial analysis. The WPF is a product rich in dietary fiber (32.56±3.89%). The cake with more sensorial acceptance was produced with 5% of WFP, indicating the potential use of WPF in bakery products.