The Ultimate Pumpkin Muffins

This is the best recipe I have ever put together that uses whole wheat flour in a muffin, and you can’t even tell, which is the kicker for me. Why eat something that’s whole wheat just because it’s healthier, but you don’t really enjoy it that much. I also love that applesauce replaces the oil just as easy as pie, and I actually prefer them made with applesauce for that little extra flavor. There is very little sugar and what I use is brown instead of white, plus only 1/2 cup of chocolate chips instead of the usual entire cup. You also need large amounts of spices to make up for the lack of sugar in the base, and the amounts I add make up for it nicely. As long as it’s a hit with the kids, you won’t find me changing my recipe!

Ingredients:

2 eggs

1 cup of pumpkin

3/4 cup of brown sugar

1/3 cup of oil or applesauce

1/4 cup of water

1 1/2 cups of whole wheat flour

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp cloves

1/2 tsp nutmeg

1 tsp cinnamon

1/2 cup chocolate chips

Kick  the tires and light the fires to 375 degrees

Start with your eggs, crack them into your mixing bowl.

Add in your oil or applesauce, I only had oil in my cupboards this time, and I really wish I had the applesauce instead, it’s so much healthier and adds a nice natural sweetness to the recipe.

Add in your cup of pumpkin. When I processed and froze my own pumpkin for baking purposes last fall, I was amazed at how light colored it is compared to the canned pumpkin. Which then only makes my nose wrinkle up thinking of all the preservatives and added coloring to the canned varieties!  Mine looks like a light baby food squash, not pumpkin.

Add in your water, you need it so you end up with moist muffins.

Add in your brown sugar.

Mix that up really thoroughly.

Take another bowl and put your whole wheat flour into it.

Add in your tsp of cinnamon….

Your 1/2 tsp of nutmeg…….

Your 1/2 tsp of cloves…

Your 1/2 tsp of baking soda…and your two tsp of baking powder which I neglected to take a picture of~ Magpie Fail~

Take your whisk and mix them completely.

Add in your chocolate chips.

Mix them into the dry mixture.

Now here is the only tricky part. When baking with pumpkin, you can’t over handle it or the end baked result goes rubbery. Add the dry mix into the wet, and very gently mix it together until just…JUST….mixed. Like there are wee little bits of flour still not mixed in, but you can mix a little when you are putting them into the tins. Make sense? Don’t manhandle it. Gentle.

This makes 12 perfect sized muffins, even though it may seems that its crazy to fill the muffin tins to about 3/4 full. Trust me, the whole wheat is dense. Bake them at 375 for 15 or so minutes until done.

And come out as beautifully rounded topped muffins. Healthy, Hearty and Has chocolate. The three H’s. Yum.

5 comments
Karlynn
Karlynn

My mom and I peeled my Halloween pumpkins, boiled the good inside part, and then mashed them, and put them in separate bags, each holding a cup so you didn't have to measure. Best idea my mom ever had, and I had natural pumpkin for baking ALL this past year! It does take some effort but boy, its worth it and I can't wait to get another years supply done. I also have a great blender this year to aid me instead of mashing. Thanks for the compliments, I love taking the pictures, it's fun!

Qwerty
Qwerty

I'm just going through your blog now (Was looking at the blue berry scones). I really like how you have pictures for every step. It's really helpful! Processing and freezing the pumpkins is a good idea. I need to do that myself this year. Do you just puree them in a blender and then freeze everything?

CuriousChef
CuriousChef

The Ultimate Pumpkin Muffins Recipe – @karlynn – great step by step photos! http://ow.ly/p5EZ This comment was originally posted on Twitter

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