Whole Grain Pumpkin Muffins


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
  • 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
  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.
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


with dry ingredients


for a smooth, creamy batter


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


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.

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Sheena Tatum

is the founder of Sophistishe. She's a free spirit, wife, boy mom, rental rebel, curator of pretty things, lover of vintage pyrex, and the tropics. Sheena can be found in NW Indiana with her husband and two scrumptious boys, clutching kraft paper, chalkboard paint, sriracha and chipotle pepper. In the midst of motherhood, wifedom, and managing a growing collection of digital projects, she somehow manages to find zen in being a quirky, introverted, lil’ lady.

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