Whole Wheat Pumpkin Muffins

Whole Wheat Pumpkin Muffins

I made these at least 5 times last week for my boys!  They just love them!  They sneak in the kitchen, pretend to do something and the next thing I know I hear the sound of running feet and a discover a missing muffin!   LOL  I’m telling you……You better put some aside for yourself if you want any.

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Pumpkin Muffins

  • 1 cup unbleached whole wheat flour
  • 1 cup unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 cup brown sugar, packed, homemade
  • 3 Tablespoons unsulfered molasses
  • 1/3 cup oil
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup pureed pumpkin
  • 1/2 cup nuts, chopped fine, optional
  • 1/2 cup coconut, optional
  • 1/2 cup dark chocolate chips, optional

Toppings

  • pumpkin seeds
  • coconut
  • streusel

Method

  • Preheat oven 375 degrees F.
  • Grease or put liners, in muffin pans.
  • Beat eggs, brown sugar and molasses until light in color.
  • Beat in flour, baking soda, salt, cinnamon and additional spices if desired,
  • Add buttermilk while mixing until incorporated.
  • Stir in pumpkin and any optional ingredients.
  • Fill muffin cavities 2/3 full.
  • Bake 8 minutes and turn pans around.
  • Cook another 3-5 minutes, depending on your oven, more or less.
  • Done with toothpick comes out clean.