Perfect Whole Wheat Pumpkin Muffins

Wowza! I never use that word but it’s what blurted out after the first bite of these moist, spicy and healthy pumpkin muffins, a recipe from a reader. The recipe starts with 100% whole wheat flour and uses just 1/4 cup of oil (about half the usual oil or butter in muffins). Plus the recipe somehow begs for adaptation: I've made three variations so far – all easy, all with pantry ingredients, even one that’s a healthy makeover of the Starbucks Cream Cheese Pumpkin Muffin (pictured below).

Perfect Whole Wheat Pumpkin Muffins


TESTIMONIALS
"The liqueur-soaked currants made them sublime! " ~Rami
"I made the Starbucks version of the muffins per the recipe ... they are delicious!" ~Judy
"This is a fantastic healthy muffin recipe!" ~Lindsay
"The recipe is already filed in our 'keepers' box and I've passed it on to friends." ~TBergen
"... they were delicious." ~Diane
"I agree, they are PERFECT! Is it the rest time? ... Even my husband, who is "iffy" at best about pumpkin, snarfed these down!" ~DLA
"... the pumpkin muffins are the BEST !!!!!!! I've ever made." ~Gloria BF


“Your Dorie Greenspan pumpkin muffin recipe looks pretty good, but I can do better.”

Them’s fightin’ words! I thought, when an e-mail arrived from Beth in San Francisco. But I appreciated her confidence. No prevarication, no namby-pamby maybe-give-this- recipe-a-try-if-you-like introduction from her, thank you very much. The bold endorsement grabbed me as much as the ingredient list. Just a quarter cup of fat? One hundred percent whole wheat flour? All those fall spices, my favorites?

So Beth sold me, would she have sold you, too? Here’s what she wrote:

“I usually scoff at recipes calling for oil and water instead of buttermilk and, well, butter. But I do not scoff at recipes with stone-ground whole wheat flour that still turn out to be perfectly – and I mean perfectly – moist and utterly, utterly creamy and amazing in your mouth. They are easy but they always turn out. You can make them any size you like, they can be turned into cupcakes by adding cream cheese frosting. Take them to an event and everybody begs for the recipe.

“Give them a shot; they are one of the best recipes I have ever laid my hands on.” And so I did.

The first batch, by accident I used pumpkin pie filling instead of 100% pumpkin puree. Wowza. You know how recipes, including mine, always say, “Buy the pure pumpkin puree, not the pumpkin pie filling.”? Well, I’m here to tell you, pumpkin pie filling works just fine in this recipe, in fact, I might recommend the spice-forward and chewy-crusted muffins if you’re headed in the cream-cheese frosting cupcake direction.

I should have known. Didn’t Beth say, “These muffins always work out.”?

The second batch, I did a healthy makeover of the Starbucks Cream Cheese Pumpkin muffins that are oh-so-tempting looking but yikes, add up to 470 calories and get this! A total of 11 Weight Watchers points!

The third batch, I kept simple, topping only with a few pumpkin seeds. The fourth batch, I did four muffins of each variation! The fifth and sixth batches, I just enjoyed each and every muffin, straight out of the oven and even, get this, up to four and five days later, they’re still fresh!

So yes, I have a brand-new pumpkin muffin recipe -- I've made muffins four times in four weeks with the new recipe, versus one in four years with the old recipe, if that tells you anything. The new recipe has just half the calories, half the Weight Watchers points and you heard it here, first: Wowza!!

ALANNA’s TIPS Beth recommends stone-ground 100% whole wheat flour for its coarseness. I’ve used the stone-ground flour and regular whole wheat flour and find them interchangeable. But if you’d like to seek out stone-ground whole wheat flour, check out the Bob’s Red Mill shelves at the grocery store, otherwise order straight from Bob’s Red Mill online. I have adapted Beth’s recipe a smidgen, halving the recipe for just 12 muffins, adding a little more salt, soaking the dried fruit in a liqueur for plumpness, a good thing in dried fruit. Beth’s original recipe for two dozen muffins called for 3 eggs. For a single dozen muffins, I’ve tested with 1-1/2 eggs and just a single egg. Both work! So what about that hour-long rest period? What’s it for and is it necessary? One batch, I baked a half dozen muffins straight off (no resting period) and the remaining muffins with a 30-minute rest period. The rest does make a difference in the texture of the muffins’ crust. After the rest, the muffins’ outside edges are chewier, sweeter somehow, almost caramelized. So I’m sold, the rest converts very good pumpkin muffins into wowza-great pumpkin muffins. Don’t we all appreciate a good nap? Muffins too, it seems.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

READER RECIPE:
PERFECT WHOLE WHEAT PUMPKIN MUFFINS

Hands-on time: 15 minutes to mix, 5 minutes to fill
Resting time (see TIPS): 1 hour
Time to table: 2 hours
Makes 12 standard-size muffins
    FLOUR MIXTURE
  • 1-1/2 cups whole wheat flour (see TIPS), fluffed to aerate before measuring or 247 grams
  • 1 cup (243g) sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon table salt
  • 1/4 teaspoon cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
    PUMPKIN MIXTURE
  • 1 or 1-1/2 large eggs, see TIPS (if doubling the recipe, use 3 eggs)
  • 1/4 cup (45g) vegetable oil
  • 1/4 cup (58g) water
  • 3/4 cup (185g, about half a 15-ounce can) canned 100% pumpkin puree (see TIPS)
    DRIED FRUIT
  • 1/2 cup (60g) dried cranberries or currants, optional but recommended
  • Orange liqueur to cover, optional

FLOUR MIXTURE In a large bowl, stir together the flour mixture.

PUMPKIN MIXTURE In a second bowl, whisk the egg until well combined, add the remaining ingredients and whisk until just combined.

COMBINE & REST With a spatula or wooden spoon, stir the pumpkin mixture into the flour mixture. Let the batter rest for an hour. (Now’s a good time to set a timer to remind yourself to preheat the oven.)

DRIED FRUIT If the fruit is dry, soak in liqueur to plump up while the muffin batter rests. Just before baking, drain off the liqueur and gently stir into the batter.

BAKE Preheat the oven to 400F. Lightly grease a muffin tin or use my favorite silicone cupcake liners. With two spoons, one to scoop and one to scrape, fill the muffin tins, then gently smooth the tops. Bake for 20 – 25 minutes. Remove from the oven, let cool for 5 minutes before gently removing from the muffin tin and serving.

NUTRITION ESTIMATE Per Perfect Whole-Wheat Pumpkin Muffin Without/With Dried Fruit: 133/158 Calories; 5g Tot Fat; 1g Sat Fat; 17mg Cholesterol; 319/320mg Sodium; 22/27g Carb; 1g Fiber; 17/22g Sugar; 1g Protein; Weight Watchers Old Points 3 & PointsPlus 4

CREAM CHEESE PUMPKIN MUFFINS
LIKE STARBUCKS'

    CREAM CHEESE MIXTURE
  • 4 ounces low-fat cream cheese (Neufchatel), room temperature
  • 1 tablespoon brown sugar
  • 1/2 teaspoon vanilla
  • 12 toasted pecan halves

Mix the muffins (recipe above) and let rest for an hour. Skip the dried fruit.

While the muffin batter rests, stir together the cream cheese, brown sugar and vanilla. Spread the mixture onto a piece of waxed paper about a half-inch thick (see photo below to see how). Wrap the waxed paper around the mixture and freeze.

Just before baking, fill the muffin tins with the muffin batter. Cut off a small piece of cream cheese and barely push into the center of each muffin, leaving the top exposed. Top cross-wise with a pecan half.

Bake same as above.

NUTRITION ESTIMATE Per Cream Cheese Pumpkin Muffin Like Starbucks, see my recipe above: 173 Calories; 8g Tot Fat; 3g Sat Fat; 24mg Cholesterol; 356mg Sodium; 24g Carb; 1g Fiber; 18g Sugar; 2g Protein; Weight Watchers Old Points 4; Points Plus 5

versus

NUTRITION ESTIMATE Per Cream Cheese Pumpkin Muffin from Starbucks: 470 Calories; 24g Tot Fat; 6g Sat Fat; 85mg Cholesterol; 420 Sodium; 60g Carb; 1g Fiber; 28g Sugar; 6g Protein; Weight Watchers Old Points 11; Points Plus 13 (Source NutritionData)
Hey Starbucks, listen up, please! Your Starbucks Cream Cheese Muffin has 3 times the calories, 3 times the fat, 3.5 times the cholesterol, 2.5 times the carbs, 1.5 times the sugar and nearly 3 times the Weight Watchers points. Please, a company like Starbucks can do better!

Baking Tips


Mix and freeze the cream cheese mixture

The cream cheese mixture needs to be frozen before it's slipped into the muffin batter. Just spread the mixture on a piece of waxed paper, wrap and then freeze while the muffin batter rests. Then cut it into twelve pieces. This will keep in the freezer for a few weeks if you want to make a mixed batch, some with cream cheese, some without.


Easy Measuring by Weight, Not Volume


Measure by weight, not volume with a kitchen scale

Careful readers perhaps have noticed that for awhile now, I include metric measurements for some ingredients, especially for baking. I've especially learned to appreciate recipes where no measuring cups are needed, when the ingredients can be added one at a time using a kitchen scale. That's why, for example, in this recipe, I show the weight of the water and the oil, rather than the volume. It makes mixing these easy muffins such a snap!


More Muffin Recipes

(hover for a description, click a photo for a recipe)
Banana Streusel Muffins Gingerbread Muffins Savory Cornmeal Muffins

More Favorite Pumpkin Recipes

(hover for a description, click a photo for a recipe)
Fall Stew Baked in a Whole Pumpkin Light 'n' Fluffy Homemade Whole-Grain Bread Autumn Pumpkin Bread

Cookbook Giveaway
Sorry, the Contest Is Closed Now

For ONE entry, leave a comment below, finishing this sentence:
"My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is ... ".
Leave your e-mail address too, feel free to code it so that the spambots won't find it, something like alanna AT kitchen HYPHEN parade DOTDOT com.
For TEN entries, make the muffins, either as written or your own variation. Then leave a comment telling everyone how you liked them, how you adapted the recipe. Again, please leave your e-mail address.
Just to be nice, maybe you'd share the news about this giveaway with your friends and followers on Facebook and Twitter? I'd appreciate it much!
The contest will close Tuesday, November 30th, 2010 at end of day CST. This is plenty of time to make the muffins over Thanksgiving, yes? I'll select and notify a random winner on December 1. If that's you, and I can't reach you or don't hear back from you in 24 hours, then I'll select another.
Your choice of cookbooks! My fellow food bloggers are raving about two new cookbooks, I own one (can you guess which one?) and have the second on my wish list. So, your choice, either:

Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan which Amazon just named the top cookbook of 2010, congratulations, Dorie!

or

Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson who cooks with her daughters at the food blog Three Many Cooks.

Legalese This give-away is funded by me-myself-and-nobody-else. Winners must have mailing addresses in either the U.S. or Canada.

Shop Your Pantry First

(helping home cooks save money on groceries)

Quick Links to This Page

(for easy bookmarking and searching)
~ Cookbook Giveaway ~
~ Cream Cheese Pumpkin Muffins Like Starbucks' ~





© Copyright 2010 Kitchen Parade





My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is to add toasted pecan nuts or pumpkin seeds. It will boost the WW point count a bit, but also add protein and "good fat" to it! I would also plump up the dried fruit by steaming it instead of soaking it, and skip the liqueur and add orange zest instead.

googlegroups8 at yahoo dot ca
 
Hi Alana, We have "talked" before!

About the stone ground whole wheat flour: the Loaves and Fishes store in Washington, MO carries a good one. In fact, I go there every so often and buy 25 or 30 pounds, in 5 lb. bags, to have in my freezer. If you call ahead they can make sure they have it and bag it the way you want. They have a website:

http://local.yahoo.com/info-17672331-loaves-fishes-bulk-food-washington
 
My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is to add some mini-chocolate chips...or stud the tops with a few regular chocolate chips. Love pumpkin and chocolate!!
 
The recipe sounds wonderful! My modifications would be to use brown sugar instead of white to give it a caramely kick. (Is caramely even a word?!) I might even substitute extra - virgin coconut oil instead of vegetable oil. Thanks for such a versatile recipe!

gardensoftheheart at msn dotdot com
 
I've been searching for a healthy pumpkin recipe, thanks so much! I've come across several pumpkin cookie recipes that use butterscotch chips. I'll try those in these as a healthy cupcake option.
 
Hi. Made the muffins as is, but added some toasted pumpkin seeds on top. The liquer soaked currants made them sublime! Yum. The suggestion of adding mini-chocolate chips also sounds great.

rmerlin at yahoo dot com
 
my idea for modifications would be to use caramel sauce (add 1/2cup) and muffins inside add caramel pumpkin puree & chocolate chip..yummy!

gokchecoskun@gmail.com

Miss.Z.
 
"My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is ... ".

I would either substitute the sugar for Honey or do a half honey and half brown sugar. I would like to try a mixture of cinnamon and maple flavoring in lieu of the cinnamon and nutmeg.

marilyn@marktwain.net or sunny332@gmail.com
 
I would use spenda for the sugar and I would add at least 1 cup of nuts,walnuts
 
My favorite item to all is to sprinkle some chopped up spearment candies on top. add just that bit of zip. my grandchildre always make sure I use these. MaryAnn Grove
 
I would add raisins and oatmeal to the muffins, soaking the raisins as for the dried fruit. Think I might use half black raisins and half golden. Yum, love the recipe. tcmaryf atgmail dotcom
 
My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is to substitute half the oil and water with my baking applesauce. Hence the recipe would be 1/8 cup oil, 1/8 cup water and 1/4 cup unspiced applesauce.

My "other" idea for modifying the Perfect Whole Wheat Pumpkin Muffins is to increase the pecans to 1/4 cup and toast then chop medium fine and mix into the batter and substitute Tofutti Better Than Cream Cheese.

I'm going to make these this weekend with the above substitutions and let you know. I might even make half the batch at "mini" muffins for bite sized Thanksgiving morning treats.

p.s. my gmail email addy is the whole word "nevada" no space "mtnbear".
 
My idea(s) for modifying the Perfect Whole Wheat Pumpkin Muffins are:

1. reduce the sugar to 3/4 cup and sub in half with brown sugar
2. add more spices (we LOVE spices!): 1 ts cinnamon, 1/4 ts ginger & 1/4 ts cardamon
3. sub in coconut milk (the carton kind) for the water
4. and, drum roll please, add 1/2 cup freshly toasted unsweetened coconut - finely chopped (make use of that spice grinder!) to the dry batter

Now this is heaven! I will try this recipe with my modifications and let you know about the yumminess that ensues...

e-mail: gulledgr AT si DOT edu
 
My suggestion would be to add a little lemon zest to the muffin mix and top with a nice cream cheese frosting made with a hint of Kaluah. moniqueapoo at yahoo dot com.
 
Adding mini choco chips!!

mariannakeough at hotmail.com
 
My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is ... to make it with gluten-free flour so my husband can enjoy them as much as me! :)

jeanne 40 ish (AT) g mail DOT com
 
Oh, disappointment!! I made these with white whole wheat flour (what I had on hand), one egg and Splenda. I did let them sit for an hour...but they mostly just solidified in the oven. No rising into a nice muffin shape, not terribly moist. Best thing about them; the chocolate chips I added. I'll try again, but I'm coming to the conclusion that pumpkin bread and muffins need the oil, and I just need to learn to eat fewer!
 
I find it hard to believe this is considered a new receipe. I have been making muffins, a loaf bread or cookies using the receipe below. Not much different except the resting period and ginger, chocolate chips and nuts.
I have used a variation of 100 whole wheat. A combination of 1/2 whole wheat and 1/2 regular flour. Also I have used canned pumpkin at all times. Each of the above have come out beautiful and moist. My family has enjoyed these for 29 years. I came across the receipe from a cook book put out by a catholic church in Jacksonville, Florida, 1981.
I have sent this receipe in muffin form off to my two sons who are in the military. They are partial to the half and half. Upon arrival they are still moist.
I have replaced oil for margarine and have used butter. I sorta overload on the nuts and chips. I have also used a mixture of peanut butter and chocolate chips. The resting period does interest me.


Harvest Loaf Bread.
1 3/4 cup all purpose flour
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ntmeg
1/4 tsp ginger
1/4 tsp ground cloves
1/2 cup margarine
1 cup sugar (I suggest brown sugar)
2 eggs
3/4 cup canned pumpkin
3/4 cup chocolate pieces
3/4 cup chopped walnuts

Combine all dry ingredients and sift. Cream margarine with sugar. Add eggs. Beat. ADd pumpkin, then dry ingredients. Stir in chocolate pieces and walnuts. Pur into greased loaf pan. Bake at 360 for 60-70 minutes. Test for doneness.
 
I quickly looked at the recipe and I would reduce the amount of sugar and use brown sugar as it pairs well with pumpkin. I also would add rolled oats to the flour mix as I just love the taste, I find our ordinary robin hood whole wheat flour tasteless and would love to get my hands on whole wheat that has a taste. I bake bread regularly. I will be trying the recipe as I do want to enter for 10 points. Thanks.
 
There aren't too many modifications I would make to sucha yummy looking muffin- Now i know what I'm making for Thanksgiving morening :) If I did make modifictions it would most likely be the addition to chopped fresh cranberries- OR to make kid friendly then I would add cinnamon baking chips...or maybe heart healthy dark chocolate :)
 
What if you added, say, some chopped apples, and maybe walnuts? Hmmm. . . and I have a couple of pumpkins begging to be roasted.

Or, hey, what about some cooked sweet potatoes instead of pumpkin? I mean, sweet potato pie is as good as pumpkin pie, right? I've got a couple of lonely sweet potatoes knocking around, too, I think.

I see what you mean about endless variations, Alanna!

(oh and krisanderic -AT- gmail -DOT- com
 
Oh, I would love to win Dorie's book! My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is to use organic orange juice or concentrate (for even more orange flavor) in place of the water and add some orange zest to the batter. I loved reading all the other scrumptious suggestions! farmgirlfare AT gmail DOTDOT com
 
I noticed the recipe says dried fruit is optional but recommended. Was it you (Alana) that added the recommended part or was it in the original directions? I'm not a fan of dried fruit and was wondering if you had tried it without and that's why you put in the recommended part. Would adding a fresh fruit (apple or cranberry) be adequate?
 
Hi Jen, Both of us 'recommend' the fruit unless you're doing something else. I love them with the fruit, they seem 'finished' somehow. But if you're making the Starbucks version, no fruit is needed. I like them with just pumpkin seeds on top, too, no fruit. Definitely make these how YOU will like them, not the way others do!
 
We have a family pumpkin bread recipe that we have been doing for years that is very similar to this...but we use regular flour. Last week I was making a batch and realized that I had some bananas that were going to go bad....so I used half pumpkin and half mashed bananas. It turned out great and I like the subtle change in taste. Oh...and we always put a cup of chopped pecans in ours...not crazy about dried fruit.
slgb65 at yahoo dot com
 
My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is to add mini chocolate chipssemi-sweet or dark)and some chopped candied ginger. A bit of zing and chocolate...how fun to gild the lily!

buchhmaATlivedotcom
 
My way to modify the muffins is to add craisins. I love craisins in muffins and breads.
 
Oh no! I fogot to add my email address...argh!

maybe I can delete the other comment...my idea to modify the muffins is to add craisins 'cuz I Love them in muffins and breads.

klharding at cableone dot net
 
My ideas for modifying the Perfect Whole Wheat Pumpkin muffins are # 1add pineapple instead of dried fruit, making them extra moist or #2, add dates that have been soaked in hot water first. I love date muffins.

hurst underscore 41 @ yahoo dot com
 
My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is to make it with real pumpkin! Most of the cans are actually squash :)
 
Hello!

I read this and thought YUM!
My suggestion is to substitute the oil with applesauce, so I did!
I made the muffins last night and am still enjoying!

Thanks,
Tejal - tejelly at gmail dot com
 
My 3 1/2 year old daughter and I are making the muffins right now! (We're in the middle of the resting period.) I modified them a little by changing the spices to add ginger: 1/8 t cloves, 1/4 t nutmeg, a heaping 1/4 t ginger and 1/2 t cinnamon. I'm using currants soaked in triple sec, and I'm going to sprinkle the tops with chopped crystallized ginger and pumpkin seeds before baking. Adding some molasses could make them even more gingerbready!

One modification that I'd love to try is to drop a blob of dulce de leche in them before baking. I have to admit, I stole that idea from a blog (wish I could remember which one) where I saw a recipe for pumpkin cupcakes made that way.

Erika
erikasbrunerATcomcastDOTnet
 
I made these muffins according to the recipe, but substituted dark brown sugar for white. The taste was delicious, but they didn't rise at all. Of course, my oven is a little tempermental and I live at sea level. I'll up the baking powder and soda and see what happens with the other half of the can of pumpkin puree.
leslie DOT rose AT uol DOT com DOT br
 
My idea for modifying the Perfect Whole Wheat Pumpkin Muffins would be to add some dried pineapple and golden raisins, and maybe some chopped walnuts. Sounds good to me!
 
My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is to add some white chocolate chips to them.
 
Sounds wonderful! I would add chopped walnuts and substitute some maple syrup in place of the sugar. Yum!

nasturtium (at) fastmail.fm
 
My idea for modifying the Perfect Whole Wheat Pumpkin Muffins would be to add finely chopped toasted walnut or pecan nuts to the batter. To serve as a dessert a penuche frosting would be nice.
 
I made the "Starbucks" version of the muffins per the recipe, only baking half of them as mini-muffins - they are delicious! My idea for modifying them next time is to replace the pecan halves with some brown sugar/cinnamon sprinkled on top.

coajudyat Gmaildot com
 
My idea for modifying the Whole Wheat Pumpkin Muffins is to replace the 1/4 c. oil with applesauce and add a half of banana so they are really moist.
angela7777 at juno dot com
 
My variation is to get someone else to make them for you! ;) So whoever that someone is, they can have the cookbook if I win.

(No worries folks, I'm related to the author, so I can't win.)
 
My ideas for modifying the Perfect Whole Wheat Pumpkin muffins was to use 1 cup whole wheat pastry flour and 1/2 cup amaranth flour for a flaky, slightly crunchy muffin that does not require a long rest.

I also removed the cloves and added 1/2 teaspoon of cardamom instead, then reduced the other spices to 1/4 teaspoon since cardamom is such a strong spice.

I also added flame raisins instead of currants or cranberries, and I doubled the amount. Flame raisins are a bit more tart than regular raisins, they are made from red flame grapes.

Perfect Whole Grain Pumpkin Muffins

FLOUR MIXTURE
1 cup whole wheat pastry flour
1/2 cups amaranth flour (found at health food stores or online from bob's red mill. can sub other preferred flour instead).
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

PUMPKIN MIXTURE

1 large egg (vegans, I would try ener-g, flax, or tofu for an egg sub in this recipe).
1/4 cup vegetable oil
1/4 cup water
3/4 cup (185g, about half a 15-ounce can) canned 100% pumpkin puree

DRIED FRUIT
1 cup flame raisins

Sift together the dry ingredients. Whisk the egg and then add the rest of the ingredients and whisk until combined. Pour wet ingredients into dry and mix, until just moist. Add raisins, stir to combine, let sit for 10 minutes. Preheat oven to 400. Spoon into greased muffin tins. Bake for 20 to 25 minutes. Makes about 12 regular size muffins and about 18 small muffins.

These turned out amazingly well! The amaranth flour gave them a bit of a crunch, they had a nice crust and were plenty moist inside. They left a very yummy fall taste in my mouth. This is a fantastic healthy muffin recipe!

You can see the photo of my results on my blog, which links back to here: http://almostveganblog.blogspot.com/
 
oh and my email is lindsayhoppe@gmail.com
 
My idea for modifying the Perfect Whole Wheat Pumpkin Muffins was to use fresh cranberries.
Rebel

Reb2reb2@yahoo.com
 
"My idea for modifying the Perfect Whole Wheat Pumpkin Muffins is to add just a little bit of chopped caramelized ginger to the batter.

Angela
angelanorris@hotmail.com
 
My idea for modifying the Perfect Pumpkin Muffins is to swap out the white sugar for brown and DOUBLE the recipe. These are excellent! Share the baking love.
 
My idea for modifying the Perfect Whole Wheat Pumpkin muffins is four-fold:

Use half brown sugar
Eliminate the cloves
Add grated orange zest
Add chocolate chips
 
I think adding butterscotch chips to this would be terrific. Could add this with brown sugar instead of white.
 
I baked a batch of muffins last weekend using brown sugar and chocolate chips. My husband (and me) loves them! He's been following weight watchers for the last year (and lost 40 lbs) and he was pleasantly surprised to find out he could eat these muffins without feeling guilty. The recipe is already filed in our "keepers" box and I've passed it on to friends. What a great fall recipe!

tbergen AT hotmail DOT com
 
Both these books are on my wish list so I have to respond. Honestly, I can't think of anything to do to the recipe that hasn't already been mentioned, but it looks perfect just the way it is. My email address is sarash55 at yahoo dot com.
 
Both these books are on my wish list so I had to enter. However, I really can't think of anything to vary the muffins that's not already been mentioned. Nuts is my favorite option, but the recipe looks really, really good as is.

sarash55 at yahoo dot com
 
Maybe make them similar to a morning glory-raisins, carrots et al.

JMCrowley98atyahoo.com
 
I made these muffins and they were delicious. I used Splenda Brown sugar blend for half the sugar and added some craisins.
 
Just made these for Sunday morning breakfast, and I agree, they are PERFECT! Is it the rest time? Anyway, I just chunked the cream cheese up and rolled in brown sugar, then froze. Even my husband, who is "iffy" at best about pumpkin, snarfed these down!
 
I made these for our KnitWits (knitting group) weekly gathering. I used half Splenda in place of the sugar and added diced dates and walnuts (chopped). The ladies loved them and all asked for the recipe. You hit this one out of the ball-park! Keep up the good work and keep them coming. Happy New Year 2011!
 
I just have to tell you that the pumpkin muffins are the BEST !!!!!!! I've ever made. And all my friends loved them too. Something about the moistness and flavour of the liqueur soaked cranberries (still have not tried the cream cheese filling).
 
I have to say that these were great! Some of the best I've come across. I did make some modifications, though. I decreased the sugar by half, and I also used unsweetened applesauce in place of the oil. Of course, I was also sure to include the cream cheese topping!
 
I have a question -- do you rest the batter on the counter at room temperature or put it in the refrigerator (since there are eggs in the batter)?
 
606etc ~ I rest the batter at room temperature, it’s just an hour. But I think that resting in the refrigerator would work too, I’ve come to believe that the purpose of the rest is for the flour in the gluten to moisten, cold wouldn’t impede that process. Let me know!
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna