Whole Wheat Pumpkin Spice Muffins

This recipe has been featured in a post on The Recipe Girl blog: Whole Wheat Pumpkin Spice Muffins with Cinnamon Cream Cheese Glaze

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Whole Wheat Pumpkin- Spice Muffins

Yield: 12 muffins

Prep Time: 20 min

Cook Time: 25 min

Ingredients:

MUFFINS:
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 Tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup salted butter, melted
1/2 cup granulated white sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pumpkin puree (unsweetened)

GLAZE:
1 cup powdered sugar
1/4 cup (2 ounces) softened cream cheese
dash of ground cinnamon
dash of milk (to thin out)

Directions:

1. Preheat oven to 350 degrees F. Spray muffin tin with nonstick spray- be sure to spray the top of the pan too since the muffins will bake over the side of each tin.

2. Prepare the muffins: In a medium bowl, whisk together flour, baking powder, salt, pumpkin pie spice and cinnamon. In another larger bowl, use electric mixer to cream butter and sugar together. Mix in eggs and vanilla. Alternate adding dry ingredients and milk/cream. Add pumpkin puree last and mix just until incorporated (don't over mix).

3. Divide batter between 12 muffin tins. They'll be quite full with batter- that's okay. Bake 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean. Let cool in the muffin tin for about 15 minutes, then gently move muffins to a wire rack to cool completely.

4. Prepare the glaze: In a small bowl, mix glaze ingredients. Drizzle glaze over muffins. The easiest way to do this is to place waxed paper (or foil) underneath the cooling rack and let the glaze drip off the tops of the muffins.

Source: RecipeGirl.com (Adapted from Stephanie's Kitchen)

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4 Responses to “Whole Wheat Pumpkin Spice Muffins”

  1. 1

    Sophie — November 24, 2009 @ 11:44 AM

    What a georgous & delicious looki,g wholemeal muffin!! They look so adorable & lovely!!

    MMMMMMMMMMMMMM,…I love them without frosting!

  2. 2

    Miss Rachel — November 30, 2009 @ 9:38 AM

    these look so good…. I love pumpkins!

  3. 3

    Alyce — December 21, 2011 @ 10:05 AM

    Wonderful recipe. Best muffins I ever made. I did, however make a few alterations. I used all finely ground whole wheat pastry flour, which is just as light as using half white flour.. I just used about 2 cups. Used 1 lean cup white sugar (and later added around 2 T. sorghum for color and flaveor) I also used sunflower oil instead of butter because of my husband’s heart diet. Because I had no pumpkin, I used a small butternut squash from the garden, peeled, removed seeds, sliced, boiled and mashed it (there was about 1 1/2 cups, so I drained it well and used it all. Mixed it warm with the eggs, oil, and milk (used all half and half for the milk) I made up the spices with cinnamon, ginger, allspice, and fresh gratednutmeg with just a touch of cardamom and coriander (a little mystery flavor) Put in muffin tins, baking time was only around 20 minutes before they were done. I’ve never seen my husband eat so many of anything! (He’s most moderate) The two of us started with 19 muffins an hour ago and now there are 9 (muffins left). The only thing I might have done differently is to add some walnuts. I made milk and powdered sugar drizzle for the top, but it really wasn’t necessary as they were so good without it. Recipe A+++

  4. 4

    Diane — September 17, 2012 @ 3:42 PM

    I just made these exactly as written and they are AMAZING !! My husband and family will love them – if they get home in time. Thank you !!!