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Whole Wheat Pumpkin Muffins Recipe

Whole Wheat Pumpkin Muffins Recipe
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★★★★★

5.2 from 9 reviews

These Whole Wheat Pumpkin Muffins are a wholesome and delicious fall treat, combining the rich flavors of pumpkin and warming pumpkin spices with the goodness of whole wheat flour, bran, and wheat germ. Perfectly moist and topped with a crunchy pecan streusel, they make an ideal breakfast or snack that is both nutritious and satisfying.

Ingredients

Scale

Muffins

  • 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 Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set aside to make sure your muffins don’t stick and bake evenly.
  2. Mix Wet Ingredients: In a large bowl, beat together the egg, melted butter, and sugar until well combined and creamy. Then add the pumpkin puree and plain yoghurt, mixing until the batter is smooth and uniform.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda, and salt to evenly distribute the leavening agents and spices.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to ensure tender muffins.
  5. Prepare Streusel Topping: In a small bowl, mix the melted butter, brown sugar, flour, cinnamon, and chopped pecans until crumbly.
  6. Fill Muffin Cups: Scoop the muffin batter into the prepared muffin cups, filling each about ¾ full. Then evenly sprinkle the streusel topping over each muffin.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  8. Cool and Serve: Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use fresh pumpkin puree or canned 100% pure pumpkin for best flavor and texture.
  • For a dairy-free option, substitute yoghurt and butter with plant-based alternatives.
  • Be careful not to overmix the batter to keep muffins light and fluffy.
  • You can swap pecans for walnuts or almonds in the topping if preferred.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: whole wheat pumpkin muffins, pumpkin spice muffins, healthy pumpkin muffins, fall baked goods, homemade muffins

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