iriemade Skip to Content

Whole Grain Pumpkin Muffins

017_1

Muffins are a treat that we really enjoy during the Autumn season. Pureed pumpkin is currently everything and is simply divine in just about every hot beverage and baked good. I found a great pumpkin recipe over at Marigold Road and decided to put my little twist on it. They were absolutely perfect and went fast!

Whole Grain Pumpkin Muffins
 
Author:
Ingredients:
  • 1-1/3 cup sugar
  • ½ cup butter
  • 2 eggs
  • 1 cup all purpose flour
  • 1 cup whole grain flour
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ cup chia seed
  • 1 cup canned pumpkin
  • 4 tablespoons almond milk
Directions:
  1. Cream together sugar and butter. Add eggs and beat well.
  2. Add pumpkin and milk. Gradually add dry ingredients and mix well.
  3. Spoon into greased or lined muffin tins and bake at 350 degrees F for 20 minutes.
Notes
Adapted from <a href="http://books.google.com/books?id=jTRvNf_QDh8C&pg=PA26&lpg=PA26&dq=colette+a+chapin+pumpkin+muffins&source=bl&ots=cRGpS2JFha&sig=HtGFeKgFbJQrGCYksmSYAvyWK9I&hl=en&sa=X&ei=5lp2UK6yCaWtygHmp4C4Dw&ved=0CDAQ6AEwAA#v=onepage&q=colette%20a%20chapin%20pumpkin%20muffins&f=false" target="_blank">Gooseberry Patch Family Favorites</a>

 

 Combine wet ingredients

004_1

with dry ingredients

003_1

for a smooth, creamy batter

012

that’ll make some of the best pumpkin muffins EVER!

016

KitchenAid and The WonderMill are this season’s recipe partners. They’ve provided me with the appliances featured in this post for recipe development. This recipe has been featured on The WonderMill recipe blog.

Pin It on Pinterest

Shares