Whole Wheat Pumpkin Coffee Cake Muffins

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These pumpkin coffee cake muffins are wholesome and delicious!

By ESPANA1

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Muffins:
Topping:

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.

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  • Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.

  • Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.

  • Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Cook's Note:

You can use regular pecans or substitute walnuts for the candied pecans.

Nutrition Facts

Per Serving:
275 calories; protein 9.1g; carbohydrates 45.8g; fat 7.3g; cholesterol 38.6mg; sodium 416.6mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kim
Allstar
Rating: 5 stars
09/12/2020
These are really great muffins! Tasty, and shockingly fluffy for using whole wheat flour--I'm very impressed. I did use just regular whole wheat flour in place of the white whole wheat, and accidentally subbed baking powder for baking soda (oops). I would probably do that "oops" again because the resulting muffins were really light and fluffy. One other thing, is I reduced the salt to 1/2 tsp--I think 1 full tsp would have been too much for my tastes. I used a suggestion from the recipe submitter's notes, and used a sort of "cheater" candied walnut topping in place of the candied pecan one called for here. I mixed together 3/4 cup chopped walnuts, 3 tbsps maple syrup, and about 1/2 tsp cinnamon, and topped the muffins with this mixture. It was so good! I also left some muffins plain, without any topping, and they were fantastic as well. I got 16 good sized muffins out of this, and they were perfectly baked in 20-22 minutes. Thank you for the recipe--these are delicious! Read More
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