Description
Delightfully wholesome and flavorful, these Whole Wheat Pumpkin Muffins combine the natural sweetness of pumpkin with hearty whole grains and warm pumpkin spice. Perfect for a cozy breakfast or snack, topped with a crunchy cinnamon pecan crumb that adds the ideal texture contrast.
Ingredients
Scale
Muffins
- 1 egg
- ½ cup unsalted butter, melted
- 1 ¼ cups 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 and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set aside to make the baking process smooth.
- Mix Wet Ingredients: In a large mixing bowl, combine the egg, melted unsalted butter, and sugar. Whisk well until smooth and creamy. Then mix in the pumpkin puree and plain yoghurt to incorporate moisture and flavor.
- Combine Dry Ingredients: In another large bowl, whisk together the whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda, and salt. This ensures that all the dry spices and leavening agents are evenly distributed throughout your muffins.
- Mix Batter: Gradually add the dry flour mixture into the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Prepare Topping: In a medium bowl, mix together the melted butter, brown sugar, flour, cinnamon, and chopped pecans. The mixture will resemble coarse crumbs, perfect for a crunchy topping.
- Apply Topping: Sprinkle the crumb topping evenly over each muffin cup, adding a delicious texture and flavor contrast.
- Bake: Place the muffin tin in the oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before serving. This prevents sogginess and helps the muffins set nicely.
Notes
- Ensure pumpkin puree is pure and not pie filling which may contain added sugars and spices.
- For a dairy-free option, substitute the yoghurt with coconut or almond yogurt.
- These muffins freeze well; store in an airtight container for up to 3 months.
- You can swap pecans with walnuts or omit nuts for a nut-free variation.
- Adjust sugar to taste if you prefer a less sweet muffin.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Whole wheat pumpkin muffins, pumpkin muffins, healthy muffins, whole grain pumpkin muffins, fall baking, pumpkin spice muffins, crunchy topping muffins
