My husband has commandeered the muffin tins. Except for the occasional batch of birthday cupcakes, I can’t pry them out of his hands. He has become addicted to his mid-morning whole wheat muffin break and has taken it upon himself to devise a variety of recipes to fill his fix. It all started with his Strawberry Energy Muffins Recipe, which were moist little specimens of muffin goodness. When one runs 60 miles per week (I’m not talking about myself here), it is necessary to find a way to replenish all of those burned calories. Considering that he ran his last marathon in (bragging alert) 2 hours 43 minutes, I have decided that he can do whatever the heck he wants with those muffin tins and I am more than happy to relinquish control.
As soon as the cans of pumpkin began to appear on the shelves, he started searching for whole wheat pumpkin muffin recipes. He found a promising recipe by Roni of Green Lite Bites and made several modifications, including the addition of blueberries and pecans, to suit his palate. The result was a moist, dense, spiced muffin that could easily stand in as a light lunch.
Preheat the oven to 400 degrees F.
In a medium-sized bowl, whisk together 1 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves,
1/2 teaspoon ground allspice (grind allspice berries in spice grinder or with a mortar and pestle), and 1 teaspoon freshly ground nutmeg.
In a large bowl, combine one (15 ounces) can pumpkin, 1/4 cup molasses, 2 tablespoons honey,
1/2 cup unsweetened applesauce, and 1/4 cup low-fat (1%) plain yogurt. Beat well.
Add the flour mixture and 3/4 cup wheat bran to the pumpkin mixture. Mix until just combined. To avoid tough muffins, do not over mix.
Add 1 cup fresh or frozen blueberries and 1 cup pecans, and stir to combine.
Spray one muffin tin (12 muffin cups) with nonstick cooking spray. Fill the cups with the muffin batter and top each muffin with a light sprinkling of oats.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin on a rack for about 10 minutes. Remove the muffins from the tin and let the muffins cool on the rack.
Other pumpkin recipes:
101 Cookbooks’ Roasted Pumpkin Salad Recipe
The Kitchn’s Pumpkin Spice Latté
David Lebovitz’s Pumpkin Ice Cream Recipe
Pinch My Salt’s Pumpkin Spice Cream Cheese Spread Recipe
Joy the Baker’s Pumpkin Spice Pancakes Recipe
Nami-Nami’s Pumpkin & Apple Crumble Recipe
Whole Wheat Pumpkin Bran Muffins with Blueberries & Pecans Recipe
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tbsp ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice ground in a spice grinder or with a mortar & pestle
- 1 teaspoon freshly ground nutmeg
- 1 15 ounce can pumpkin
- 1/4 cup molasses
- 2 tablespoons honey
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup low-fat 1% plain yogurt
- 3/4 cup wheat bran
- 1 cup fresh or frozen blueberries
- 1 cup pecans
- Preheat oven to 400 degrees F.
- In a medium-sized bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, ground cloves, ground allspice, and nutmeg.
- In a large bowl, combine pumpkin, molasses, honey, eggs, applesauce, and yogurt. Add the flour mixture and wheat bran to the pumpkin mixture. Mix until just combined. To avoid tough muffins, do not over mix. Add blueberries and pecans, and stir to combine.
- Spray one muffin tin (12 muffin cups) with nonstick cooking spray. Fill the cups with the muffin batter and top each muffin with a light sprinkling of oats.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin on a rack for about 10 minutes. Remove the muffins from the tin and let the muffins cool on the rack.