Ultra-soft whole grain pumpkin muffins filled with a sweet and spicy cinnamon sugar swirl.
The weekend before last, most of my team was completing their longest training run bright and early Saturday morning. Even though I had already completed my 20 miler the day before, I wanted to go cheer on my friends, and Susan had ordered some muffins for the team to celebrate all of the hard work we’ve put in over the last 4 months.
Obviously I had to bring something pumpkin, and these were a huge hit! Of course, I had to taste one before sending them off, so I shared one with my pumpkin hating husband who loved them just as much as I did! I don’t know know if it was the pumpkin, or the perfect amount of baking time, or what, but the texture of these muffins was absolute perfection!
They are so light and fluffy and the cinnamon swirl really spices them up perfectly!
And GUESS WHAT!!! This was the first time I took all my own pictures without my fancy camera husband around to even help me get my settings and everything adjusted. 100% me (and, you know, the fancy camera helps a little 😉 ). I feel like I know absolutely nothing about photography, so I was thrilled at how these came out!! I’m really excited to learn be learning more, and getting a little more self sufficient on the photography end, since it is such a big part of the blog.
Anyway, back to the muffins! They would be the perfect treat to wake up to on Thanksgiving morning for a quick and easy breakfast while you prepare for family and the big day. Cut them in half, slather them with pumpkin butter because there really is no such thing as too much pumpkin! Trust me.
These babies will definitely be a fall (well, pretty much year round since I’m an all season pumpkin lover) staple in my house!
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon milled flax seed
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- dash salt
- 1/2 cup + 2 tablespoons sugar, divided
- 1/2 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 cup egg substitute
- 1 cup reduced fat buttermilk
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350. Line 12 muffin tins, then spray lightly with nonstick spray.
- In a medium bowl, whisk together the flour, flax seed, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, beat 1/2 cup sugar and pumpkin puree, vanilla extract and egg substitute until well-combined.
- Alternate adding dry ingredients/buttermilk to wet ingredients (flour mixture, buttermilk, flour, buttermilk, flour).
- Fill muffin tins 1/3. In a small bowl, whisk remaining 2 tbsp sugar with cinnamon. Sprinkle cinnamon sugar evenly over the top of the batter. Top with remaining batter.
- Bake for 20 minutes, until toothpick inserted in the center comes out mostly clean. Let stand for 2-3 minutes, then transfer to wire racks to cool completely. Store in an airtight container.
Notes
Ultra-soft whole grain pumpkin muffins filled with a sweet and spicy cinnamon sugar swirl.
YUM! Well done, I hope to try your version. They look great!
Holy yumcakes!! Those look delish! I’m most definitely going to need to try making these!! Have a great day and thanks for the awesome recipe!! Spa love!! <3
These look yummy!! I like that you threw some cinnamon in them 🙂
Great job on the photos Ari!! They came out beautiful! I wouldn’t have know these were yours not Steves if you didnt mention it!
mmm pumpkin muffins! I wouldn’t be able to just eat one of those a day! thats for sure!
These look amazing! Beautiful photos and delicious ingredients make for a mouthwatering recipe, for sure. 🙂
Hi Ari,
I would prefer to use whole eggs rather than egg replacement. How many eggs equal 1/2 cup of egg substitute?