We just love fall foods, especially muffin recipes! Packed with warm spices, molasses, seasonal pumpkin seeds and maple syrup, this recipe for Whole Grain Spice Muffins captures the essence of autumn. They can be enjoyed as an on-the-go breakfast, light dessert, or during a festive Thanksgiving dinner.
prep time: 15 Minutes
cook time: 20 – 25 Minutes
servings: 12 Muffins
special equipment: 2 muffin pans (1/2 cup)
For the muffins:
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup almond meal
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon freshly grated ginger (or 1 teaspoon ground ginger)
- pinch of sea salt
- 1/2 cup plain yoghurt
- 1/4 cup molasses
- 1/4 cup maple syrup (for sweeter muffins, 1/2 cup)
- 1/3 cup of olive oil
- 3 large eggs
- 1/2 tablespoon pure vanilla extract
For the Topping:
- 1/4 cup pumpkin seeds (pepitas)
- 1 tablespoon natural cane sugar (or brown sugar)
- Pinch of cinnamon
Step 1: Place oven rack in the middle of the oven and preheat to80C. Grease muffin pans.
Step 2: In a bowl whisk together all purpose flour, whole wheat flour, almond meal, corn starch, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and sea salt.
Step 3: In a larger bowl, whisk together yoghurt, molasses, maple syrup, olive oil, eggs, vanilla extract, and freshly grated ginger.
Step 4: Gradually add dry ingredients to the larger bowl. Mix batter until well incorporated. Set aside.
Step 5: In a small bowl mix pumpkin seeds, sugar and cinnamon.
Step 6: Divide batter among muffin cups.
Step 7: Sprinkle tops with pumpkin seed mixture.
Step 8: Bake for 20 minutes, or until golden brown. Let cool for 10 minutes. Remove muffins from pans, serve warm or at room temperature.
Want more Pumpkin Recipes?
- Pumpkin Spiced Latte Recipe
- Salted Caramel Pumpkin Pie Recipe
- Pumpkin-Spiced Chocolate Chip Cookies
- Pumpkin Macaroni and Cheese
- Roasted Candied Pumpkin Seeds
Karen Biton-Cohen blogs at K. abc Food & Photography.