Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside. You can use a hand or stand mixer for this step, but I just whisk everything really well by hand. Instant pudding mix is a key addition for texture, and a potentially-unexpected extract helps amplify the flavor. Now for the wet ingredients. Fill the paper cups about 2/3 of the way full. *I always use parchment paper muffin liners as I find that they never stick. https://lifemadesimplebakes.com/whole-wheat-pumpkin-muffins While you can definitely use a store-bought pumpkin pie spice, I’ve linked to my homemade version above (and in the recipe card). As an Amazon Associate I earn from qualifying purchases. Be sure to buy and use 100% pumpkin puree and not canned pumpkin pie filling. It’s still got all that good nutritional value of regular whole wheat flour, but it’s got a bit less of that obviously wheat flavor and texture– great for things like muffins! Notify me of follow-up comments by email. The Greek yogurt is helping us reduce the oil, so we need a little bit of fat there. This recipe was so easy that my 2 year old daughter was able to help me with it and she and I devoured them afterwards. Make a well in the center of flour mixture. Next week is showing temps in the high 90s (!) 21 Essential Baking Tools Every Home Cook Needs (Plus 16 That Are Nice to Have) Add dry ingredients to wet ingredients. Some lumps in the batter are okay. Another simple one today! Let’s start with the bowl with the dry. They also freeze well. Looking for more cozy autumnal recipes? Bake for 18-20 minutes, or until a tester inserted into the center of a muffin comes out clean and the tops spring back when lightly pressed. Whisk to combine evenly. The time is HERE. Makes use of some good old unrefined sweetener. Preheat the oven to 350 F and line a 12 cup muffin pan with paper liners. You can use a hand mixer if you like, but I usually just use a whisk and mix by hand. In a large mixing bowl, stir together the pumpkin, sugars, and salt until well combined. Your classic leavening agents. In a different large bowl whisk together the whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda and salt. If you continue to use this site we will assume that you are happy with it. In a large bowl mix together the egg, ½ cup melted butter, and sugar. Required fields are marked *. Depending on what's growing in your garden, there's a lot you can do to get your ornamental plants ready for the colder months. here in Florida today. I, too, am a lover of all things decadent, like butter, sugar, and other good things. , Your email address will not be published. One of my absolute favorite things about this time of year is that it’s officially acceptable to bring out the pumpkin again. See which names were most popular this year! This veggie lasagna is a great meatless option! I added 1/2 tsp cinnamon 1/4 tsp ground cloves and 1/4 tsp ground nutmeg b/c I didn't have the pumpkin pie spice and I used spelt flour and pecans b/c that's what I had on hand. Whisk to thoroughly combine. Building your essential baking toolbox starts here! Just a bit of it to supplement the pumpkin puree for moistness. I’m dreaming of having one (oh who am I kidding — three) for breakfast with a pot of strong black tea! All it has is pumpkin. Vegetable oil. Add comma separated list of ingredients to include in recipe. It will resemble coarse crumbs. These whole wheat pumpkin muffins are so tasty that no one will notice that you used whole wheat. These pumpkin muffins are so fluffy, moist, and pumpkin-spicy-sweet, you’ll hardly be able to tell that they’re made with white whole wheat flour! Bake for 20-22 minutes or until toothpick inserted into center of muffin comes out with just moist crumbs, and the tops bounce back when lightly pressed upon. The goodness of whole wheat flour and pumpkin sweetened with honey. I wouldn’t use nonfat as the yogurt helps us reduce the oil/butter that’s usually found in traditional muffin recipes. Pumpkin muffin healthy and goodness with the whole wheat – you’ve inspired me to get crackin’ with some pumpkin baking. Percent Daily Values are based on a 2,000 calorie diet. flour and half a cup oat flour used chocolate chips instead of raisins and no walnuts.Again another heaping cup of fresh pumpkin and two tsp cinnamon 1/2 tsp nutmeg and a heaping 1/4 tsp ginger. Place the raisins in a cup, and add enough hot water to cover. Can you guess what it is? Here’s an article explaining the difference better than I could: Baking soda and baking powder. All the times and temperatures you need to know to roast turkey, chicken, beef, and pork for your feast. Deep brunettes, sandy blondes, and bold reds are in this year. This recipe calls for whole wheat flour and less sugar than other muffin recipes, making for a delicious, wholesome fall breakfast or snack. The flavors complement each other remarkably well, so these whole wheat pumpkin muffins should definitely take their rightful place in your holiday baking rotation. White whole wheat flour is one of my favorite healthy switches in baking, or any kind of recipe that calls for flour, really. Spoon into muffin cups so they are about 2/3 full. I have a hard time not throwing in a handful here and there when I’m baking ever since using them in these whole wheat banana muffins. Ingredients 2 cups whole wheat flour 1 teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon salt 2 teaspoons pumpkin pie spice ⅔ cup brown sugar, firmly packed ⅓ cup white sugar ¼ cup canola oil ½ cup applesauce ½ cup canned pumpkin … This winter front door display is layered with holiday cheer. I love it!! My kids would love these muffins. You saved Pumpkin Wheat Honey Muffins to your. Save my name, email, and website in this browser for the next time I comment. It also helps ensure these muffins are moist (sorry) along with plain Greek yogurt. 263 calories; protein 4.2g 8% DV; carbohydrates 35.9g 12% DV; fat 13g 20% DV; cholesterol 31mg 10% DV; sodium 224.3mg 9% DV. Nutritional information is provided as an estimate. I just love baking with whole wheat when I can get away with it. They came out great! This ensures that your muffins will be nice and moist, and of course have that lovely autumnal orange color. Our Thanksgiving planning guide is here to save your holiday! It’s officially the holiday season! at 375°. Very easy. Or you can store them in the fridge to extend their life a bit. Source: The Kitchn. Also if you fill the cups right up to the edge (batter is a little stiff) then it mounds up to look like a perfect little muffin. this link is to an external site that may or may not meet accessibility guidelines. *The pecans can be changed out with other chopped nuts such as walnuts or almonds. This recipe is perfect for people like me it is easy and my favorite - adaptable. Best muffins I've ever made! Nutrient information is not available for all ingredients. I would love one right now with my cup of coffee. We use cookies to ensure that we give you the best experience on our website. I am very happy with this recipe! It stays for a long time when stored in an air-tight container and also makes a great DIY food gift! Notify me of followup comments via e-mail. Period. Great recipe!!! ), we cannot guarantee its accuracy. Let the pan cool on a rack for 10 minutes, then remove the muffins from the pan and place them on a rack to finish cooling. Well, you might, since you made them, but unsuspecting taste buds? Would just like to add that I have made another batch of muffins a few days later only I substituded fresh mashed pears for the pumpkin - even better with this friut! These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of 3/4 cup canned, and canola oil is used instead of vegetable oil. I followed the recipe exactly as it says and I was so excited because I really thought they were gonna turn out great because they smelled so wonderful baking. they were still not done so I added another 6 min. Different Greek yogurt brands out there offer a variety of fat contents, but I’m not ultra picky. wht. Those look sooooo good! Drain excess water from raisins, and stir in along with the walnuts. In a nutshell: combine the dry ingredients in one bowl, combine the wet ingredients in another, fold the dry into the wet, and voila! Info. Ground nutmeg, ground allspice, and ground cloves follow suit to result in a balanced but bold spice ready for all your fall baking. It subs in beautifully here. Too much flour packed in the measuring cup can lead to dry baked goods. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to serious desserts. The muffins were very moist and tasty. I tend to stay dairy-free, so I’ve only tested this recipe with soy milk, but use what you have.