Description
Delicious and wholesome whole wheat pumpkin muffins with a crunchy pecan topping, packed with warm pumpkin spice and a perfect balance of sweetness. These muffins are great for breakfast or a healthy snack, combining the goodness of pumpkin, whole grains, and a nutty crumble topping.
Ingredients
Scale
Muffins
- 1 egg
- ½ cup unsalted butter, melted
- 1¼ 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set it aside to prepare for the batter.
- Mix Wet Ingredients: In a large bowl, beat together the egg, ½ cup of melted unsalted butter, and sugar until well combined. Add the pumpkin puree and plain yoghurt, mixing until smooth and consistent. Set this mixture aside.
- Combine Dry Ingredients: In a separate large bowl, whisk together the whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda, and salt to evenly distribute the leavening agents and spices.
- Incorporate Dry into Wet: Gradually add the dry mixture into the wet mixture, stirring gently until just incorporated to avoid overmixing, which can toughen the muffins.
- Fill Muffin Cups: Using a spoon or scoop, fill each muffin cup about ¾ full with the batter, ensuring even distribution.
- Prepare Topping: In a medium bowl, combine the 3 tablespoons melted butter, brown sugar, flour, cinnamon, and chopped pecans. Mix to create a crumbly topping mixture.
- Top Muffins: Sprinkle the crumb topping evenly over each muffin cup filled with batter, covering the surface well for a crunchy finish.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- You can substitute plain yoghurt with Greek yoghurt for extra protein.
- Ensure pumpkin puree is unsweetened to control sugar content.
- For gluten-free option, use gluten-free flour blends substituting the whole wheat and all-purpose flours.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze muffins for longer storage; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (based on 12 muffins)
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin muffins, whole wheat muffins, healthy muffins, pumpkin spice, pecan crumble topping, fall recipes
