Whole Wheat Pumpkin Muffins Recipe
These Whole Wheat Pumpkin Muffins are a delightful treat combining wholesome whole wheat flour, wheat germ, and bran with warm pumpkin pie spice and pumpkin puree. Topped with a buttery brown sugar and cinnamon pecan crumble, they offer a perfect balance of fluffy texture and crunchy sweetness. Ideal for breakfast or a satisfying afternoon snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffin Batter
- 1 egg
- ½ cup unsalted butter melted
- 1 ¼ cup sugar
- 1 cup pumpkin puree
- 2 tablespoons plain yoghurt
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- ¼ cup wheat germ
- ½ cup bran
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Topping
- 3 tablespoons butter melted
- ½ cup brown sugar
- ½ cup flour
- 1 teaspoon cinnamon
- ½ cup pecans chopped
Instructions
- Preheat and Prepare Muffin Tin. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners and set aside to ensure the muffins do not stick.
- Mix Wet Ingredients. In a large bowl, combine 1 egg, ½ cup melted unsalted butter, and 1 ¼ cup sugar. Whisk until well combined, then add 1 cup pumpkin puree and 2 tablespoons plain yoghurt. Stir gently and set the mixture aside.
- Combine Dry Ingredients. In a separate large bowl, whisk together 1 cup whole wheat flour, ½ cup all-purpose flour, ¼ cup wheat germ, ½ cup bran, 2 teaspoons pumpkin spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly mixed.
- Combine Wet and Dry Mixtures. Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just incorporated to avoid overmixing and ensuring a tender muffin crumb.
- Fill Muffin Cups. Scoop the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Prepare Topping. In a small bowl, mix 3 tablespoons melted butter, ½ cup brown sugar, ½ cup flour, and 1 teaspoon cinnamon until crumbly. Stir in ½ cup chopped pecans to add crunch and flavor.
- Add Topping and Bake. Sprinkle the prepared topping evenly over each muffin cup. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve. Remove muffins from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or enjoy warm for a comforting treat.
Notes
- For a dairy-free version, substitute the butter with coconut oil and use a non-dairy yoghurt.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Use fresh pumpkin puree or canned 100% pumpkin for best flavor.
- The topping can be omitted for a simpler muffin or doubled for extra crunch.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Find it online: https://piesbyolivia.com/whole-wheat-pumpkin-muffins-recipe-2/