Whole Wheat Pumpkin Muffins Recipe
These Whole Wheat Pumpkin Muffins are fluffy, flavorful, and wholesome, made with whole wheat flour, wheat germ, and bran, enhanced by pumpkin pie spice and pumpkin puree. Topped with a buttery brown sugar cinnamon pecan crunch, they are perfect for a nutritious breakfast or a cozy 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 Oven: Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners, setting it aside for later use.
- Mix Wet Ingredients: In a large bowl, beat together the egg, ½ cup of melted unsalted butter, and sugar until well combined. Stir in the pumpkin puree and plain yoghurt, then set the mixture aside.
- Combine Dry Ingredients: In another large bowl, whisk together the whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda, and salt to ensure all dry ingredients are evenly distributed.
- Combine Mixtures: Gradually add the dry flour mixture to the wet egg mixture, stirring gently just until combined to avoid overmixing and ensure a fluffy texture.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow room for rising during baking.
- Prepare Topping: In a separate bowl, mix the melted butter, brown sugar, flour, cinnamon, and chopped pecans until crumbly and combined.
- Add Topping: Sprinkle the topping evenly over each muffin cup filled with batter to add a crunchy, flavorful crust.
- Bake: Place the muffin tin in the oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean and the muffins are golden brown.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- You can substitute plain yoghurt with Greek yoghurt for a thicker texture.
- For a vegan version, replace the egg with a flax egg and use a plant-based butter alternative.
- Chopped walnuts or almonds can be used instead of pecans in the topping.
- Store leftover 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/