Pumpkin Whole Wheat Muffins

"I actually got this recipe from recipe zaar but experimented with it since I wasn't totally happy with the original, but knew it had some potential. Here is my result. This is a lowfat muffin so it won't be as sinfully moist as a typical muffin, but give it a try. I pre soaked the wheat flour to keep the muffins from getting dry."
 
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Ready In:
27mins
Ingredients:
14
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Butter and flour the sides of a muffin tin or, even easier, use muffin cups.
  • In a small bowl blend together the wheat flour and 3/4 water. Set aside.
  • In another bowl, combine the all purpose flour with the remaining dry ingredients. Stir well.
  • In a seperate bowl combine the egg, melted butter, milk, and pumpkin. Mix well.
  • Add the pumpkin mixture to the dry ingredients, then add the moistened wheat flour. Stir well until thoroughly combined. Fill each muffin cup about 2/3 full. Bake in oven for 15-20 minute.
  • * Try topping with a mixture of brown sugar and cinnamon for a sweet crunch.

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RECIPE SUBMITTED BY

Baking is my strength in the kitchen. With 16 years of cake decorating experience, as well as owning my own Bakery/ cake shop for 5 years. I've baked everything! Other than that, my cooking style at home is all about making quick easy meals that are delicious. Work smarter not harder!
 
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