Whole Wheat Spiced Pumpkin Muffins – whole grain spiced pumpkin muffins topped with sugar and pumpkin seeds. A perfect fall breakfast muffin.
I am on the couch this week recovering from a pretty maj surgery. (I’m fine, promise.) I really am surprised at how hard it is to lay around and not do anything. It sounded amazing when my doctors told me that I would have to really take it easy for a few weeks. I filled up my DVR, waited to watch some movies for when I knew I would have some time to kill, and it was great. For 2 days. Now I want just want to get in the kitchen and cook and bake. I have a new appreciation for women that go on bedrest for months at a time.
I am always on the lookout for treats for the kids that are semi-healthy and easy to make. These Whole Wheat Pumpkin Spice Muffins fit the bill. I like to make a batch for the lunchbox, after school snacks, and a quick and easy breakfast. This recipe was featured in the latest issue of Chic Magazine. If you are a photography, or even interested in photography, you need to get your hands on this magazine. I love it and look forward to every issue.
Sometimes I add ½ cup mini chocolate chips to the batter, or add chopped pecans. You can customize these as you like. I love to use coarse white sanding sugar and an extra sprinkle of cinnamon for the tops of my muffins. They give a nice crunch and make these just like the ones you would buy from the bakery.
Whole Wheat Spiced Pumpkin Muffins //
- 1 ½ cups whole wheat flour
- 1 cup flour
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons salt
- 1 ½ cups sugar
- ½ cup water
- ⅔ cup oil
- 3 eggs
- 2 teaspoons vanilla
- 1 (15-ounce) can pumpkin puree
- 2 Tablespoons sanding sugar (or regular sugar)
- 1 teaspoon cinnamon
- ¼ cup pepitas
Preheat oven to 350°. Line 2 muffin tins with paper liners.
In a medium bowl, whisk together whole wheat flour, all-purpose flour, spices, baking soda, salt, and sugar. Set aside.
In another bowl, whisk together water, oil, eggs, vanilla, and pumpkin. Pour the wet ingredients into the dry, and stir until just combined, being careful to not overmix. Divide batter evenly among muffin cups.
Bake for 20 to 25 minutes or until a toothpick comes out clean.