hey everyone, happy november! i went and disappeared for a few weeks again, but i’m back again with a delicious fall recipe. i’m actually writing this post from a bus on my way back from nyc where the girl and i celebrated our 4 year dating anniversary by eating delicious food and walking pretty much every square block of the city. friday night we hit thomas keller’s bouchon bakery, followed by dinner at 3 separate places in chinatown (mei li wah is AMAZING). saturday, despite being full from dinner the night before, it was burgers at shake shack, including a “pumpkin pie oh my” shake, which is a shake with a pie of pumpkin pie INSIDE OF IT. the future is here, people. later that night, we were lucky enough to dine at kefi for some awesome greek food. there was more food along the way, but i’m getting dizzy thinking about it. in any event, it was our kind of anniversary.
but now it’s time to head back home to beautiful washington dc, the land of, as i found out this past week, about a million food bloggers. we were finally able to make it to one of the food blogger happy hours last wednesday and had the pleasure of meeting some people we’ve been fans of for so long (check out the dc section of the links page – i love these people). if you haven’t made it out yet, it’s a great time with an incredibly warm and inviting bunch of people who are obsessed with food and drink, and it’s a great opportunity to pick everyone’s brains for their favorite restaurants as well.
whew, i’m kind of all over the place with this post and i haven’t even gotten to the muffins yet. i guess it’s been a busy few weeks (and i didn’t even get into me getting SWINE FLU for a week – seriously). anywho, the recipe is from the always great pinch my salt, whose recipe index i’ve relied on more than once. the fact that they are whole wheat bears special relevance to me right now, since the girl has been slowly influencing my baking since we moved in together – namely by turning every recipe into a whole wheat recipe. i was skeptical at first, but i’m slowly coming around (whole wheat waffles are actually REALLY good). these muffins can be frozen and are great to grab in the morning for the walk to work. hopefully the reported pumpkin shortage this year doesn’t hurt your chances of making these (or any of your pumpkin favorites). good luck!
whole wheat pumpkin muffins
from pinch my salt.
2 1/2 c whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp pumpkin pie spice
1 c pumpkin puree (canned, libby’s)
2 Tbps oil
3/4 c honey
2 eggs
2/3 c buttermilk
1 tsp vanilla
1/2 c chopped walnuts
1. preheat oven to 375 F. lightly grease a standard size 12 cup muffin tin.
2. in a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. in a separate bowl, whisk together pumpkin, oil, honey, eggs, buttermilk and vanilla. pour wet ingredients into dry ingredients and stir together until just combined. fold in the chopped walnuts.
5. divide batter evenly between 12 standard sized muffin cups. bake 20-23 minutes in a preheated 375 F oven. muffins are done when they spring back lightly to the touch or when a toothpick inserted in the center comes out clean.
43 replies on “whole wheat pumpkin muffins”
I have been SO craving pumpkin muffins. I finally got some pumpkin and made bread tonight! – Have you ever tried making them with some molasses and some ginger? Excellent. I never buy pumpkin pie spice .. what is in that anyway?
pumpkin pie spice is cinnamon, ginger, cloves, etc. spices that you would normally put in pumpkin pie if your recipe calls for 1 tsp. cinnamon, 1 tsp. ginger 1/4 tsp. cloves and 1/2tsp. nutmeg for example then u would instead use 2 3/4 tsp. pumpkin pie spice.
Oh man! The one happy hour I miss!
Catch you at the next one though.
Love the sound of these, and I really must start opting for whole wheat in my muffins like you did. Yum!
i’m curious – does “pumpkin spice” come in a jar by itself? is it a well-known combination of spices? i don’t think i’ve ever noticed a container of “pumpkin spice” at the grocery store.
these look delicious, by the way.
Found this with a search :
Pumpkin pie spice =
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoons ground ginger
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground allspice
Sounds about right ?
Love that these are whole wheat – so hearty and satisfying to start your day with. Thanks for sharing the recipe. I might be making them later today! : )
Yum!! Those muffins looks so good!!
I’ve been baking with whole grains for years. If you want to lighten them up just a little, use whole wheat pastry flour instead. It is made from soft instead of hard wheat and has less gluten. Your muffins will come out a little less dense (although from the looks of those pictures, you may not have had any problems with texture).
Congrats on your anniversary!
happy birthday petey-pie! ily!
the muffin recipe sounds delish … but i wanted to also send a side note, since you mentioned this in your NYC visit. i live in Iowa City, IA and there is a funky diner/burger joint in town that for many many MANY years has been famous for its pie shakes. in this midwest land of lots of pies, i suppose it is not surprising the locals came up with this way to serve them. they come in various flavors — Bourbon Pecan, Lemon Meringue, etc. a slice of pie blended in with the usual shake ingredients, sort of like an a la mode serving whirled together so you get little bites of pie crust in there with the ice cream. yummy! and very rich. perhaps something new to try with any Thanksgiving leftovers?
[…] Pumpkin whole wheat muffins from Pete Bakes! […]
[…] spices lended enough flavor and I don’t like overly sweet muffins anyway. I roughly used this recipe except I subbed in 1.5 cups all purpose flour for the whole wheat, and veganized […]
Greek Foods are tasty and delicious maybe because of the spices they put in it’:~
some greek foods are not spicy but very sweet”;.
my father is greek that is why i also love greek foods. Greek food in my opinion is one of the world’s best tasting food.`;
these look really delicious. i just can’t wait to try them this weekend. and maybe, surprise my mom. thanks for a wonderful recipe.
Italian and Greek Foods are indeed very spicy. sometimes they are so spicy hot ‘*,
This is awesome and so good for u too. I just used agave for my sweetener instead of honey since I didn’t have any honey and i made it as a loaf of bread instead of muffins and the taste is wonderful and so good for a healthy dish. I also used whole wheat pastry flour. I think that gives it better texture and should be just as healthy! Thanks for having it available.
This recipe is really delicious. But what makes it more wonderful is it’s whole wheat.
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