Most Delicious Whole Wheat Pumpkin Muffin Recipe…Ever

I have been trying to find the perfect pumpkin muffin recipe for at least 3 years. I finally found it. And I am here to share it with YOU! This recipe is an adaptation of an already yummy recipe found here at Passionate Homemaking.

Pumpkin Muffin Recipe (makes 20-24 muffins)

2 cups pumpkin puree (or canned pumpkin NOT pumpkin pie filling)

2 cups sucanat

1/2 cup salted butter, melted (1 stick)

1/4 cup vegetable oil (or coconut oil)

1/4 cup unsweetened apple sauce

4 eggs

3 cups whole wheat flour (I used 2 1/2 cups hard red wheat flour and 1/2 cup soft white wheat…it made the PERFECT consistency.  You could also sub in spelt flour for the soft white wheat flour)

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

3/4 tsp. nutmeg

3/4 tsp. ground cloves

In a large mixing bowl combine pumpkin puree, oil, butter, applesauce, eggs, and sucanat.  Mix well.  In a separate mixing bowl, combine all the dry ingredients.  Gently fold the dry ingredients into the pumpkin mixture using a rubber spatula and no more than 5-10 very light folds. (I think this is KEY to getting light fluffy, crumbly muffins.  Keeping the mixing to a minimum keeps the gluten from developing, which is important in a muffin recipe) Grease a muffin pan and fill muffin cups nearly full of batter.  Bake  at 350 for 20-25 min. or until a toothpick inserted into a muffin in the center of the pan comes out clean.

Enjoy!  I am telling you these things are DANGEROUSLY good, especially hot out of the oven with a little butter or coconut oil…mmmm.

1 Comment

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One response to “Most Delicious Whole Wheat Pumpkin Muffin Recipe…Ever

  1. Pingback: Costume Party for a Preschooler | The Robinson's Home Sweet Home

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