Pumpkin Whole Wheat Muffins Recipe

Name: Pumpkin Whole Wheat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup all-purpose flour; 34 cup whole wheat flour (soaked in 3/4 c of water); 13 cup sugar (or 1/2c if you prefer sweeter); 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 12 teaspoon cinnamon; 14 teaspoon ground ginger; 14 teaspoon ground nutmeg; 14 teaspoon baking soda; 14 teaspoon salt; 1 egg (beaten); 34 cup milk; 2 tablespoons unsalted butter (melted); 34 cup pumpkin (canned)

Servings: persons

1 cup all-purpose flour
34 cup whole wheat flour (soaked in 3/4 c of water)
13 cup sugar (or 1/2c if you prefer sweeter)
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
12 teaspoon cinnamon
14 teaspoon ground ginger
14 teaspoon ground nutmeg
14 teaspoon baking soda
14 teaspoon salt
1 egg (beaten)
34 cup milk
2 tablespoons unsalted butter (melted)
34 cup pumpkin (canned)

1
Preheat oven to 375 degrees.
2
Butter and flour the sides of a muffin tin or, even easier, use muffin cups.
3
In a small bowl blend together the wheat flour and 3/4 water.
4
Set aside.
5
In another bowl, combine the all purpose flour with the remaining dry ingredients.
6
Stir well.
7
In a seperate bowl combine the egg, melted butter, milk, and pumpkin.
8
Mix well.
9
Add the pumpkin mixture to the dry ingredients, then add the moistened wheat flour.
10
Stir well until thoroughly combined.
11
Fill each muffin cup about 2/3 full.
12
Bake in oven for 15-20 minute.
13
* Try topping with a mixture of brown sugar and cinnamon for a sweet crunch.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 34 cup whole wheat flour (soaked in 3/4 c of water), 13 cup sugar (or 1/2c if you prefer sweeter), 2 teaspoons baking powder, and more.

Yes, Pumpkin Whole Wheat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Whole Wheat Muffins

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