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Whole Wheat Pumpkin Muffins Recipe

Whole Wheat Pumpkin Muffins Recipe
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★★★★★

5.2 from 13 reviews

These Whole Wheat Pumpkin Muffins are a wholesome and delicious treat perfect for autumn or any time you crave a moist, flavorful muffin. Made with a blend of whole wheat and all-purpose flour, pumpkin puree, and warm pumpkin spice, they feature a crunchy pecan and cinnamon topping that adds the perfect texture contrast. Ideal for breakfast or a snack, these muffins bring the comforting taste of pumpkin season with a nutritious twist.

Ingredients

Scale

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

  1. Preheat oven and prepare muffin pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set aside to make sure your muffins bake evenly.
  2. Mix wet ingredients: In a large bowl, whisk together the egg, melted butter, and sugar until combined. Stir in the pumpkin puree and plain yoghurt until the mixture is smooth and well mixed.
  3. Combine dry ingredients: In another large bowl, sift together the whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda, and salt. Whisk well to evenly distribute all the ingredients.
  4. Incorporate dry into wet: Gradually add the dry flour mixture to the wet pumpkin mixture, stirring gently until fully incorporated but not overmixed to keep the muffins light and fluffy.
  5. Fill muffin cups: Spoon the batter into the prepared muffin liners, filling each about ¾ full to allow room for rising.
  6. Prepare the topping: In a medium bowl, combine the melted butter, brown sugar, flour, cinnamon, and chopped pecans. Mix until the ingredients resemble coarse crumbs.
  7. Apply topping: Sprinkle the pecan topping generously over each muffin to add a sweet, crunchy finish.
  8. Bake the muffins: Place the muffin tin in the oven and bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the muffins: Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

  • For a dairy-free version, substitute butter with coconut oil and use a plant-based yoghurt.
  • Ensure not to overmix the batter once the flour is added to keep muffins tender.
  • Pumpkin puree can be homemade or canned, just be sure it is pure pumpkin and not pumpkin pie filling.
  • You can substitute pecans with walnuts or skip nuts if allergic.
  • Muffins taste even better the next day once flavors have melded; store them in an airtight container.

Nutrition

Keywords: Whole Wheat Muffins, Pumpkin Muffins, Healthy Muffins, Fall Recipes, Pumpkin Spice, Breakfast Muffins, Snack Muffins

Find it online: https://flavorsbymaya.com/whole-wheat-pumpkin-muffins-recipe/