Description

These Whole Wheat Pumpkin Muffins are a wholesome and flavorful treat, combining the natural sweetness of pumpkin and warm pumpkin spice with the hearty texture of whole wheat flour, wheat germ, and bran. Topped with a crunchy cinnamon-pecan streusel, they make a perfect breakfast or snack option packed with nutrients and autumnal flavors.

Ingredients

Scale

Muffins

1 egg
½ cup unsalted butter (melted)
1 ¼ 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 and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set aside to prepare for batter.
Mix wet ingredients: In a large mixing bowl, whisk together the egg, melted butter, and sugar until well combined. Then stir in the pumpkin puree and plain yoghurt, mixing until smooth and evenly incorporated.
Combine dry ingredients: In a separate large bowl, whisk together whole wheat flour, all-purpose flour, wheat germ, bran, pumpkin spice, baking powder, baking soda, and salt until evenly distributed.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
Fill muffin cups: Spoon the muffin batter into the prepared paper liners, filling each cup about ¾ full to allow room for rising.
Prepare the topping: In a medium bowl, mix melted butter, brown sugar, flour, cinnamon, and chopped pecans together. The mixture should resemble coarse crumbs, which will create a crunchy streusel topping.
Add topping: Sprinkle the crumb topping evenly over each filled muffin cup, covering the batter.
Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

Use fresh or canned pumpkin puree for convenience.
Ensure not to overmix batter to maintain tender muffins.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
For a dairy-free version, substitute butter and yoghurt with plant-based alternatives.
Pecans in topping add a delightful crunch but can be omitted or replaced with walnuts.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: pumpkin muffins, whole wheat muffins, healthy pumpkin recipe, pumpkin spice muffins, streusel topped muffins