Whole Wheat Pumpkin Muffins

March 9, 2012 at 10:04 am Leave a comment

I know early spring seems an odd time of year to be baking pumpkin muffins, but early March is generally still cold enough in many places (Not you Hawaii. Curse your continuously warm weather, white beaches, and delicious Mai Tais) that one can still enjoy the tastes and smells of winter (cinnamon, allspice, nutmeg, and pumpkin? Yes, please).

The great thing about these muffins is that they’re made with 100% whole wheat flour, yet are still moist and delicious as muffins should be. Don’t tell your kids they’re healthy muffins, and they’ll think they’re getting a real treat for breakfast.

I added raisins and chopped walnuts, as that’s my personal preference, but feel free to add whatever you want to them (chocolate chips anyone?), of leave the add-ins out all together for you purists.

These are great by themselves, with butter and honey, or with my new favorite, yogurt cheese (i.e. yogurt that’s been drained of all its whey, the liquid part, until you’re left with a soft creamy cheese tasting similar to cream cheese, but with a yogurt-y tang). These would also be great with apple butter now that I think about it.

Whole Wheat Pumpkin Muffins

(makes about 24 regular size muffins)

  • 1 2/3 c. whole wheat flour (I like to use white whole wheat flour)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 2/3 c. sucanat, honey, or sugar
  • 1/2 tsp. cinnamon powder
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground clove
  • 1 c. pumpkin
  • 2/3 c. buttermilk
  • 1/2 c. melted butter or coconut oil
  • 2 eggs
  • 1/2 c. raisins (optional)
  • 1/2 c. chopped walnuts (optional)
  1. Pre-heat oven to 350° F. Spray or grease 2, 12 muffin tins.
  2. In a large bowl, combine, flour, baking powder, baking soda, salt, sucanat (if using honey combine with wet ingredients), cinnamon, nutmeg, allspice, and clove. Mix well.
  3. In a smaller bowl, combine pumpkin, buttermilk, melted butter, and eggs. Mix well.
  4. Pour wet ingredients into dry ingredients. Mix until batter is smooth. Add raisins and nuts if using.
  5. Spoon batter into greased muffin tins, filling muffin cups 3/4 of the way full.
  6. Baking 35 minutes, or until tops have browned, and an inserted toothpick comes out clean.


Entry filed under: Baking, Bread, Breakfast & Brunch, Recipes, Snack food. Tags: , , , , , , , , , , , , , , .

Spring Coconut Curry Menu Plan Monday for March 12 – 18

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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March 2012
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