Description
These Whole Wheat Pumpkin Muffins are a wholesome and delicious treat, packed with the warm flavors of pumpkin and pumpkin spice, topped with a crunchy pecan crumb topping. Perfect for fall breakfasts or snacks, they combine whole wheat flour, bran, and wheat germ for added fiber and nutrition, while maintaining a moist and tender crumb.
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set aside to get ready for the batter.
- Mix Wet Ingredients: In a large bowl, combine the egg, ½ cup melted unsalted butter, and sugar. Whisk together until smooth, then mix in the pumpkin puree and plain yoghurt. Set this wet mixture aside.
- Mix 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 all the leavening and spices are evenly distributed.
- Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients bowl, stirring gently until just incorporated to avoid overmixing and maintain moist muffins.
- Fill Muffin Cups: Using a spoon or scoop, transfer the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Prepare Topping: In a medium bowl, mix together the melted butter, brown sugar, flour, cinnamon, and chopped pecans. The mixture should form coarse crumbs that will create a crunchy topping.
- Add Topping: Evenly sprinkle the pecan topping over each muffin cup, ensuring they are well covered for a flavorful crunch.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffin tin from the oven and allow the muffins to cool in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely before serving, which helps them set properly.
Notes
- Ensure the pumpkin puree is well drained to avoid overly moist batter.
- You can substitute plain yoghurt with Greek yoghurt for extra protein and creaminess.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nut-free version, omit pecans and increase the brown sugar topping slightly for texture.
- To enhance the spice flavor, adjust pumpkin spice up to 2 ½ teaspoons based on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin muffins, whole wheat muffins, healthy pumpkin recipe, fall baking, pumpkin spice muffins, fiber rich muffins
