Homemade Whole-Wheat Pumpkin Muffins
Pumpkin Muffins (yields approximately 24-30 muffins):
Preheat oven to 350F (325F for convection).
Mix Wet ingredients (including pumpkin) in Bosch Mixing Bowl (I usually double this recipe (a triple will not fit in the Bosch bowl - don't ask me how I know this...) and it makes between 48 – 60 muffins depending on how full I fill the muffin cups.) Yes, you can use another mixer or whip these up by hand. I love the Bosch because it is the best home mixer for bread kneading. It does great with everything else, too.
- 2/3
cup water
- 4
eggs (room temperature)
- 1/2
cup coconut oil (melt it if not liquid at room temperature.) (or melted butter
or olive oil)
- 1/2
cup unsweetened applesauce (or puree some fresh apple)
- 2 cups fresh or canned pumpkin (NOT canned pumpkin pie mix)
Add dry ingredients
and mix with cookie paddles.
- 3 1/2 cups granulated sugar
- 2 cups hard white wheat flour
- 1 1/2 cup soft white wheat flour (you could use all hard white whole wheat flours if you don’t have access to soft white wheat or whole wheat ‘pastry’ flour)
- 3 tsp. baking powder
- 1 1/2 tsp. salt
- 1 tbsp. cinnamon
- 1 tbsp. nutmeg
Line muffin tins
with cupcake/muffin liners and spoon about 1/3 cup of mixture into each liner.
Bake for approximately 25-35 minutes or until a toothpick inserted in the
center of the muffins comes out clean.
Remove from oven and
muffin tins and place on a wire rack to cool. Enjoy as soon as they are cool
enough to eat. For an extra special treat, make some cream cheese frosting and serve
on top!
