A few weeks ago we saw some whole wheat pumpkin muffins at a bake sale. They weren’t anything special in terms of appearance, but they were just the right size for a lunch box. I bought a couple, gave one to Fuzz’s karate teacher, then packed the other in Fuzz’s lunch. After school she commented on her excellent lunch, which she rarely does. I asked her what made it so special and she said it was the muffin — not too pumpkinish, but just right. Needless to say, I’ve been trying to make pumpkin muffins just as good as the ones we bought.
This recipe was adapted from a recipe that originally had sour cream rather than pumpkin. I replaced the sour cream with pumpkin, added buttermilk, used white whole wheat flour, and instead of using real butter, I used a stick of I Cant’ Believe it’s Not Butter, which I noticed is now completely non-hydrogenated (Woo hoo!). The tub always has been, but I think the non-hydrogenated sticks are new. Anyhow, these were very moist, had just the right level of sweetness. The topping was good, but next time I’d probably leave it off to cut calories.
Whole Wheat Pumpkin Maple Spice Muffins
- 2 cups 9 oz all-purpose or white whole wheat flour
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup firmly packed light brown sugar
- 3/4 cup buttermilk
- 8 tablespoons melted salted butter or a stick of I Can’t Believe it’s Not Butter
- 1/2 cup maple syrup
- 1/3 cup canned pumpkin
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose or white whole wheat flour
- 3 tablespoons granulated sugar
- 2 tablespoons walnuts chopped
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter or from an ICBINB stick
- Preheat oven to 400 degrees F. Spray 16 muffin cups with flour-added baking spray or line with paper liners.
- In a large bowl, combine the flour, baking powder, pumpkin pie spice and salt. Stir well, then stir in the brown sugar.
- In a second bowl, combine the buttermilk, butter, syrup, pumpkin, egg and vanilla. Add to the dry ingredients and stir just until mixed (don't over-beat).
- Fill muffin cups two-thirds full. For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter.
- Bake for 16-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.