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Pumpkin Muffins

Pumpkin Muffins (A&m recipe image
These hearty pumpkin muffins are a comforting treat that captures the essence of fall in every bite. Made with wholesome whole wheat pastry flour and wheat bran, they offer a tender crumb and nutritious boost. The batter is rich with pureed pumpkin, sweetened naturally with honey, and infused with warm spices like cinnamon, nutmeg, and cloves. Topped with chopped nuts for added crunch and optionally studded with raisins and dates, these muffins are perfect for breakfast, brunch, or an afternoon snack. They pair beautifully with a cup of coffee or tea and make a wonderful homemade gift during the holiday season.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 1146.9
Dietary: Vegetarian
Description
These hearty pumpkin muffins are a comforting treat that captures the essence of fall in every bite. Made with wholesome whole wheat pastry flour and wheat bran, they offer a tender crumb and nutritious boost. The batter is rich with pureed pumpkin, sweetened naturally with honey, and infused with warm spices like cinnamon, nutmeg, and cloves. Topped with chopped nuts for added crunch and optionally studded with raisins and dates, these muffins are perfect for breakfast, brunch, or an afternoon snack. They pair beautifully with a cup of coffee or tea and make a wonderful homemade gift during the holiday season.
Ingredients
  • 2 1/2 cup AM Whole Wheat Pastry Flour
  • 1/2 cup AM Wheat Bran
  • 3 teaspoon Non-alum baking powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Cloves
  • 1 teaspoon Sea salt (optional)
  • 1/2 cup Chopped nuts
  • 2 Eggs
  • 1/4 cup AM Unrefined Sunflower Oil
  • 1/2 cup Honey
  • 2 cup Pumpkin puree
Directions
  1. 1
    Preheat your oven to 375&# 194;°F (190ðC). Lightly grease a 24-cup muffin tin with oil or line with paper liners.
  2. 2
    In a large mixing bowl, whisk together the whole wheat pastry flour, wheat bran, baking powder, cinnamon, nutmeg, cloves, and sea salt (if using).
  3. 3
    In a separate medium bowl, beat the eggs lightly. Whisk in the sunflower oil, honey, and pumpkin puree until smooth and well combined.
  4. 4
    Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or spoon just until the flour is moistened; do not overmix.
  5. 5
    Fold in the chopped nuts, raisins, and chopped pitted dates (if using) evenly throughout the batter.
  6. 6
    Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. 7
    Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 8
    Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1146.9kcal
% Daily Value *
Total Fat 39.9g62%
Saturated Fat 5.4g27%
Cholesterol 93.2mg32%
Sodium 5438.2mg227%
Total Carbohydrate 174.7g59%
Dietary Fiber 10.5g42%
Sugars 29.5g
Protein 28.0g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, muffins, whole wheat, fall, spice, cinnamon, nutmeg, honey, breakfast, snack, baking, homemade, healthy, bran, nuts, raisins, dates, autumn, brunch, comfort food
Read it online: https://www.chefs-mate.com/recipe/pumpkin-muffins-am/