Whole wheat pumpkin muffins recipe

 

whole wheat pumpkin muffins|pamela salzman

I prefer not to encourage too many desserts and sweets on this site.  There are so many reasons that sugar and refined sweeteners are bad for your health that I will devote an entire post to the subject in the future.  That said, we do have a need to satisfy sweetness, although not as often as we think we need to.   Whenever I make a dessert or sweet recipe, I aim to use far less sugar that is typically called for, or to substitute a less refined sweetener.

whole wheat pumpkin muffins|pamela salzman

 

These muffins are nothing you need to feel guilty about.  Full of nutrient-dense pumpkin, and made with whole grain flour and pure maple syrup, you’ll be making these for breakfast, lunch boxes, and soccer snacks.  They freeze well and can go from freezer to lunchbox.  By the time lunch rolls around, the muffin is ready to eat.

whole wheat pumpkin muffins|pamela salzman

People ask me all the time about making substitutions, especially making recipes gluten-free.  I have made these muffins successfully with several different gluten-free mixes, including Bob’s Red Mill and King Arthur.  I used Pamela’s (not me) once, but didn’t add Xanthan gum which I should have.  Also, feel free to sub out something else for the currants.  I did use mini-chocolate chips once for my son’s soccer team and not a one was left!

whole wheat pumpkin muffins|pamela salzman

 

Save Print
whole wheat pumpkin muffins recipe
Author: 
Serves: 12 muffins
 
Ingredients
  • 1 ½ cups whole wheat pastry or white whole wheat flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • ¾ teaspoon aluminum-free baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup pure maple syrup
  • 1 cup pumpkin puree (NOT pumpkin pie filling) or half a 15-ounce can
  • ⅓ cup melted butter or coconut oil
  • 2 large eggs
  • ¼ cup milk or water or almond milk
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped walnuts, pecans or currants
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with liners
  3. Whisk all dry ingredients except nuts in a mixing bowl.
  4. Blend all wet ingredients in a blender.
  5. Add wet to dry and mix until just combined. Do not overmix. Stir in nuts or currants.
  6. Using an ice cream scooper, scoop batter into muffin pan.
  7. Bake for 25-30 minutes or until a tester comes out clean.

 

How to make fresh pumpkin purée recipe

Few things say Fall like the pumpkin, along with all the delicious things that you can make with one.  Every year I stock up on multiples cans of pumpkin puree for muffins, pancakes, oatmeal and, of course, pie.  But this year is different.  After being discouraged by all the BPA in can liners that our bodies absorb, I decided pumpkin purée from scratch was worth trying.  Well, wouldn’t you know – not so difficult and not surprisingly the fresh pumpkin tastes infinitely better than canned!  Certainly it is way easier to pop a can open, but I am now a convert.  I tried multiple methods of cooking pumpkin – steaming, cut in half, covered.  The winner was roasting the pumpkin whole, with several slits cut into the flesh and tented with foil.  Most of the time, the pumpkin was flavorful and smooth.  Unfortunately, Mother Nature is not always consistent, so not every pumpkin turns out the same.

pumpkin puree|pamela salzman

pumpkin puree|pamela salzman

pumpkin puree|pamela salzman

pumpkin puree|pamela salzman

 

 

 

I’m sure pumpkin’s dark orange color is a clue to how rich it is in Beta-carotene, which your body converts to Vitamin A.  If not, you need to read my blog more often!  Also, let’s not forget that pumpkin is loaded with fiber, Vitamin C, Folate and Vitamin E.  Can you say nutritional powerhouse?

Roast away and freeze your purée for a rainy day.   Stay tuned for a delicious recipe using pumpkin purée.

pumpkin puree|pamela salzman

 

Save Print
how to make fresh pumpkin purée recipe
Author: 
Serves: 5-6 Cups
 
Ingredients
  • 1 5-6 pound pumpkin
Instructions
  1. Preheat the oven to 375 degrees.
  2. Begin with a pumpkin suitable for eating, such as Sugar Pie. Poke the pumpkin all over with a knife and place on a parchment-lined baking sheet.
  3. Tent with aluminum foil and bake for about 1 ½ hours* until very tender and starting to lose its shape.
  4. When the pumpkin is cool enough to handle, cut in half and remove the seeds and stringy center. Separate the flesh from the skin and puree the flesh in a food processor until smooth. Do this in batches, if necessary.
Notes
A smaller pumpkin requires less cooking time.