Do you remember a couple of years ago when there was a pumpkin shortage? I do! Finding a can of pumpkin was difficult. I didn’t get to make pumpkin muffins or cookies that year. I think I went through withdrawls!
Pumpkin is one of my favorite ingredients. I love pumpkin bread, pumpkin muffins, pumpkin cookies, and PUMPKIN SPICE LATTES!!! Pumpkin is packed with vitamins and is very nutritious. My dogs also enjoy a scoop every now and then. 😉
This recipe from King Arthur Flour is taking the health of pumpkin and elevating it to a new level. Don’t get me wrong– it’s still packed with sugar and chocolate. But there’s whole wheat flour in there, too. These muffins freeze extremely well. I froze the batch and pulled out a muffin at night for breakfast the next morning. Yum!
Thank you, King Arthur Flour, for coming out with a Whole Grain Baking Book. This book is PACKED with AWESOME recipes everything from savory breads to sweet cookies and tarts. It would be a perfect gift for anyone that loves to bake, but wants to be more health conscious. It’s already one of my favorite cookbooks! I would also like to mention that I contacted King Arthur Flour and asked permission to post the recipe on my blog. They were quick to reply and give permission. Hows that for customer service?
Hope you can scare up a can of pumpkin to make these soon!! 😉
Whole Grain Pumpkin Muffins
A King Arthur Flour Recipe from Whole Grain Baking
- 2 cups King Arthur whole wheat flour (traditional or white whole wheat)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1-1/4 tsp Pumpkin Pie Spice (or 1/2 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp ground nutmeg)
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 3 lg eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin
- 3/4 cup (3 oz.) chopped nuts (I used pecans)
- 3/4 cup chocolate chips (or raisins or dried cranberries)
- Preheat oven to 375°F. Grease muffin tin cups or line with paper liners.
- Whisk together flour, baking soda, baking powder, salt and spices in a medium bowl.
- Cream together butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and chocolate chips.
- Scoop batter into the muffin cups so they are about 2/3 full. Bake until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Remove the pan from the oven and wait at least 5 minutes before removing muffins from the pan to cool.