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.
The recipe:
Preheat the oven to 400 degrees F.
In a medium-sized bowl, whisk together 1 ½ cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 tablespoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves,
½ 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, ¼ cup molasses, 2 tablespoons honey,
2 eggs,
½ cup unsweetened applesauce, and ¼ cup low-fat (1%) plain yogurt. Beat well.
Add the flour mixture and ¾ 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.
Printable Recipe
Whole Wheat Pumpkin Bran Muffins with Blueberries & Pecans Recipe
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice ground in a spice grinder or with a mortar & pestle
- 1 teaspoon freshly ground nutmeg
- 1 15 ounce can pumpkin
- ¼ cup molasses
- 2 tablespoons honey
- 2 eggs
- ½ cup unsweetened applesauce
- ¼ cup low-fat 1% plain yogurt
- ¾ cup wheat bran
- 1 cup fresh or frozen blueberries
- 1 cup pecans
Instructions
- 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.
wasabi prime
These muffins are a thing o' beauty! Love the addition of pecans.
Tasty Eats At Home
I suppose if I ran as much as your husband does, I could justify these babies. They do look delicious, especially since they have molasses in them to intensify those flavors! Yum!
Jessie
Lovely muffins! they make a great to go breakfast in the morning
Vegetable Matter
Great way to create autumn flavors using blueberries. The muffins look so beautiful no one would ever guess they're healthy!
5 Star Foodie
Mmm... those sound perfect for breakfast! So good with blueberries and pecans and all the aromatic spices!
Drick
glad you're not complaining that he's doing the muffin making...these look so good, now if only I could eat it right from the screen...
pegasuslegend
perfect for the chill in Florida to smell baking on those crisp mornings!
Maria
Wow, he is a speedy guy! I wish I could get as motivated. I mean I am, but about food not running. -sigh- so counterproductive! These look great!
CheapAppetite
that's a yummy looking muffin! I can't even walk 60 miles a week. Let alone running.
Mr. P
The man's quick!
These look really nice by the way. The photos make me want to give them a shot, it would be really easy to get together for breakfast. I just want to stir up all that gooey pumpkin mush! Bet the batter tastes great too.