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Moist, fluffy and perfectly spiced. These tender whole wheat pumpkin muffins are a delicious snack that everyone will love!
Finally, a whole wheat pumpkin muffin that tastes just as amazing as its all-purpose counterpart!
Guys, it took me three tries to get this recipe right. I love baking with whole wheat flour, but when you use ALL whole wheat flour baked goods tend to end up dry, crumbly and bland. I used all the tricks I could think of to create a muffin with a moist, yet tender crumb, packed full of warm fall spices and lots of pumpkin flavor.
There’s a grocery store here on the east coast that sells really good whole wheat muffins. Cranberry walnut, carrot apple and pumpkin are my favorites. You’d never guess that they’re made with whole wheat flour just by tasting them. I love that!
I quickly browsed the ingredient label and noticed that they’re made with some hard-to-pronounce ingredients. So I did a little research, came up with some appropriate substitutions and got baking.
First I grabbed a can of pumpkin puree. Just the plain stuff, NOT pumpkin pie filling (that has sugar, spices etc. in it, we want to add our own). You’ll need a full cup of it.
I whisked in some white sugar, brown sugar, vanilla extract, oil, buttermilk, and eggs.
This recipe’s star ingredient is whole wheat pastry flour. Did you know they make that? Unlike regular whole wheat flour, whole wheat pastry flour is ground from the finest soft white wheat and has a lower percentage of protein in it. That means it’s going to yield baked goods with a tender crumb and milder taste. Another name for whole wheat pastry flour is graham flour.
Most well-stocked grocery stores carry whole wheat pastry flour, just look for it in the baking aisle or in the natural foods section. If you have trouble finding it (or don’t want to order it online), you can use white whole wheat flour. Swap out 2 tablespoons of flour for equal parts cornstarch. The flavor will not be the exact same, but the texture should be similar.
Along with the whole wheat flour I added baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. After everything was incorporated, I grabbed my handy #20 scoop and divided the batter between the wells of my Silpat Classic Muffin Mold.
Yes, they make all sorts of molds now (sold exclusively at Williams Sonoma) and they are AWESOME! I have my eye on the mini loaf and mini muffin shapes. They also make madeline and fluted cake molds too!
You know how much I love my original Silpat, I use it all of the time. This muffin mold goes on a 13×18 sheet pan just like the original. It’s non-stick finish means you don’t have to grease the wells, you don’t have to use liners and you can pop them out with ease. ?
Such a game-changer friends. While it is a bit pricey ($50), it’s well worth it. Plus it would make an excellent gift for the holidays. Just sayin’.
The muffins bake at 400 degrees for 16-20 minutes. Just until the tops spring back when touched.
I dusted mine with a little bit of granulated sugar (like the grocery store does) but that’s totally optional.
These muffins are best enjoyed the first day or two after they’re made. Not that they ever sit on the counter for that long!
If you’re looking to make something different this fall, I definitely recommend giving this recipe a try! They’re absolutely delicious!
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Whole Wheat Pumpkin Muffins
For the muffins:
- 1 c. pumpkin puree
- 1/2 c. canola oil
- 1/2 c. buttermilk
- 1/2 c. granulated sugar
- 1/4 c. brown sugar
- 1 egg
- 2 egg whites
- 1 3/4 c. whole wheat pastry flour
- 1 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. coarse kosher sea salt
- 1 tbsp. granulated sugar
- Preheat oven to 400 degrees. Line a muffin tin with liners or use a silicone muffin mold.
- In a large mixing bowl whisk together pumpkin, oil, buttermilk, sugars, egg, and egg whites.
- In a medium mixing bowl whisk together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
- Gradually fold in the dry ingredients just until combined.
- Divide the batter evenly between the muffin wells. Place in the oven and bake for 16-20 minutes or until the tops spring back when touched.
- Remove from the oven and dust the tops with sugar if desired. Transfer to a wire rack to cool completely.