Best 3 Whole Wheat Pumpkin Coffee Cake Muffins Recipes
Indulge in the delectable symphony of flavors presented by our tantalizing Whole Wheat Pumpkin Coffee Cake Muffins. These delightful treats are a harmonious blend of wholesome ingredients, creating a muffin that is both nutritious and indulgent. Each bite offers a delightful balance of moist pumpkin cake, studded with sweet raisins and crunchy walnuts, enveloped in a delectable streusel topping. Not only will these muffins satisfy your sweet cravings, but they are also packed with the goodness of whole wheat flour, making them a healthier choice.
With three additional irresistible recipes featured in this article, your taste buds are in for a journey. Experience the richness of our decadent Pumpkin Cream Cheese Muffins, boasting a velvety cream cheese filling nestled within a moist pumpkin muffin. If a classic flavor is more your style, our Blueberry Lemon Muffins offer a burst of citrusy sweetness with plump, juicy blueberries in every bite. And for those who prefer a nutty delight, our Banana Nut Muffins are bursting with ripe bananas and crunchy walnuts, creating a perfectly balanced muffin that is sure to become a favorite.
Whether you're starting your day with a cup of coffee and a muffin, or enjoying an afternoon treat, these muffin recipes have something for every occasion and every palate. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave you and your loved ones utterly delighted.
PUMPKIN COFFEE CAKE MUFFINS
Salty, buttery streusel atop a light, moist, pumpkin muffin. So delicious and easy to prepare--no stand mixer required! These also freeze really well. If you split these open and serve with a swipe of butter and a drizzle of honey, it would be really over the top in a good way!
Provided by Marianne Williams
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
- Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
- Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
- Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
- Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 38.6 g, Cholesterol 27.4 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 329.5 mg, Sugar 23.9 g
WHOLE WHEAT PUMPKIN MUFFINS
I combined a recipe with my own to make pumpkin muffins, it has no added fat, refined flour and no added sugar. not too bad if you are watching those things.
Provided by audie
Categories Breads
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- mix dry ingredients, add the rest and mix on medium speed until well blended.
- Pour into greased muffin cups.
- bake at 400 degrees 17-19 minutes until slightly browned.
Nutrition Facts : Calories 102.9, Fat 2.1, SaturatedFat 0.9, Cholesterol 35.1, Sodium 166, Carbohydrate 18, Fiber 3.1, Sugar 1, Protein 4.5
WHOLE FOODS WHOLE WHEAT PUMPKIN MUFFINS
Very yummy muffins courtesy of the can label off of the 365 canned pumpkin. I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great.
Provided by londongavchick
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
- In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
- In a small bowl, combine egg, milk and butter and then stir in pumpkin.
- Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
- Spoon batter into prepared muffin cups, filling about 2/3 full.
- Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Tips:
- Make sure your pumpkin puree is smooth and free of lumps. If you're using canned pumpkin, be sure to drain it well before using.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before serving. This will help them to set.
Conclusion:
These whole wheat pumpkin coffee cake muffins are a delicious and healthy way to start your day. They're perfect for breakfast, brunch, or a snack. With their moist texture, sweet pumpkin flavor, and crunchy streusel topping, these muffins are sure to be a hit with everyone who tries them.
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