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Whole Wheat Pumpkin Streusel Muffins

healthy pumpkin bread
It’s September and you know what that means – fall is just around the corner! Here in Florida, we don’t have much of a fall since palm trees tend to keep their leaves, so most of what says “fall” to me is edible.

whole wheat pumpkin muffin

Like pumpkin. It’s pretty and orange, goes with delicious spices, and adds a moistness to baked goods that lets us cut back on oils a little. And that’s a good thing because most pumpkin bread is really insanely high calorie, high fat pumpkin cake in disguise. I have absolutely nothing against cake, but let’s be honest and call it cake.

healthy pumpkin muffin

I wanted to make pumpkin bread that’s delicious and flavorful but also substantial enough to be a good breakfast. (I often triple my muffins and freeze the leftovers for quick breakfasts). I searched for whole wheat pumpkin muffins and came across this recipe from Cookie and Kate. It looked delicious and since it only dirties one bowl, I had to give it a shot.

This recipe yields hearty, soft, delicious, spiced muffins that are perfect for fall. I can never leave well enough alone, though, and decided to add an oat streusel to the top. It’s optional, of course, but adds some serious awesome points, if I don’t mind saying so myself.


Yield: about 10 muffins

Whole Wheat Pumpkin Muffins


1/3 c. butter, melted
1/2 c. honey or unbleached sugar
2 eggs
1 c. pumpkin purée, not leveled off
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1 3/4 c. whole wheat flour
1 tsp. baking soda
1/4 c. hot water

Streusel - Makes enough for 2 batches; freeze the leftovers
1/4 c. whole wheat flour
1/4 c. rolled oats
1/8 c. unbleached sugar
2 T. butter (remaining part of stick used for muffins)
1/4 tsp. cinnamon


1. Preheat oven to 350 and line a muffin tin with cupcake liners or grease the pan.
2. In a large bowl, stir together the butter (or oil), sugar (or honey), and eggs.
3. Stir in the pumpkin purée, vanilla, salt, spices, and flour, stirring just until combined.
4. Add baking soda to hot water and stir well - you don't want bits of baking soda in the batter. Stir into the batter to mix.
5. Using an ice cream scoop, drop scoopfuls of batter onto a prepared muffin sheet.
6. In another bowl, use a fork or your fingers to combine all of the streusel ingredients. Carefully sprinkle a spoonful over each muffin.
6. Bake for 28-30 minutes, until golden brown.

pumpkin muffins




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