Whole Wheat Pumpkin Muffins

Closeup of pumpkin muffins on a cooling rack.

When you sink your teeth into these delicious Whole Wheat Pumpkin Muffins, you will experience food heaven. These fluffy muffins are made with whole wheat flour, wheat germ, bran, and have pumpkin pie spice as well as pumpkin puree. Plus, they have a buttery brown sugar and cinnamon topping with crunchy pecans. The perfect breakfast treat or afternoon snack!

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Prep Time: 10

Cook Time: 25

Servings: Muffins

Calories: 339kcal

Ingredients

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

Muffins:

Preheat oven to 350F. Line a muffin tin with paper liners and set aside.
In a large bowl mix together the egg, ½ cup melted butter, and sugar. Mix in the pureed pumpkin and yoghurt. Set aside.
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.
Gradually add the flour mixture to the egg mixture stirring until incorporated.
Scoop the batter into the prepared muffin cups filling them ¾ full.

Topping:

In a medium bowl mix together the topping ingredients. It will resemble coarse crumbs. Sprinkle topping on each muffin.
Bake for 25 minutes or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes before transferring the muffins to a wire rack to cool completely.

Notes

*I always use parchment paper muffin liners as I find that they never stick.

*The pecans can be changed out with other chopped nuts such as walnuts or almonds.

*Store these muffins in an airtight container. They will keep for 2-3 days at room temperature and up to a week if stored in the refrigerator. They can be frozen for up to 3 months.

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