Whole Wheat Pumpkin Muffins Recipe
These Whole Wheat Pumpkin Muffins are a wholesome and flavorful treat, perfect for autumn or any time of the year. Made with a blend of whole wheat flour, pumpkin puree, and warm pumpkin spice, these muffins are topped with a crunchy pecan and cinnamon streusel for added texture and sweetness. Moist and hearty, they make an ideal breakfast option or snack that balances nutrition and indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Muffins
- 1 egg
- ½ cup unsalted butter, melted
- 1¼ 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°F (175°C). Line a muffin tin with paper liners and set aside to prepare for baking.
- Prepare Muffin Batter: In a large mixing bowl, whisk together the egg, ½ cup melted unsalted butter, and 1¼ cup sugar until well combined. Stir in the pumpkin puree and plain yoghurt, mixing until smooth.
- Mix Dry Ingredients: In a separate large bowl, combine the whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly.
- Combine Mixtures: Gradually add the dry flour mixture to the wet pumpkin mixture, stirring gently until just incorporated. Avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about ¾ full to allow room for rising during baking.
- Make Topping: In a medium bowl, combine melted butter, brown sugar, flour, cinnamon, and chopped pecans. Mix until crumbly and coarse in texture, forming the streusel topping.
- Apply Topping: Sprinkle the pecan topping evenly over each muffin, covering the batter surface.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Make sure not to overmix the batter to avoid dense muffins.
- You can substitute pumpkin puree with canned pumpkin for convenience.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nuttier flavor, toast the pecans lightly before adding to the topping.
- Use paper liners for easy removal and less cleanup.
Keywords: Whole Wheat Pumpkin Muffins, Pumpkin Muffins, Healthy Muffins, Fall Baking, Pumpkin Recipes, Whole Grain Muffins
Find it online: https://frommamamaya.com/whole-wheat-pumpkin-muffins-recipe/
