White Whole Wheat Pumpkin Muffins Recipe
White Whole Wheat Pumpkin Muffins
My cousin Laurie's pumpkin chocolate chip loaf is continuing to thrive in my family's kitchens every autumn. It's a perfect pareve dessert and breakfast item (lunch, afternoon snack, dinner...). The fall flavors of cinnamon and spice pair perfectly with the pumpkin, so all that's left is really to lighten it up. It's one thing to get your family eating pumpkin, but it's another thing to think that since it's pumpkin, you can have five muffins. Not at this calorie count, unfortunately! (9 WW points for a large muffin, btw).
I have used agave nectar and honey it in to replace the sugar, which works but makes a very different product, and this year I am experimenting with different kinds of flour to try to add fiber and the other health benefits of whole grains to dessert items. (Stay tuned for my recipes involving coconut flour, coming soon).
So this is the same recipe as before, but with white whole wheat flour. I found it to build a slightly chewier muffin, which was not altogether unwelcome. Remember that with the muffin method, it's important to only mix the batter until combined; Any longer will overactivate the baking powder and make a crumbly muffin. With white whole wheat, it holds together well but is drier than the same product made with white flour, so feel free to add a couple of extra tablespoons of pumpkin puree or applesauce. In this recipe's next incarnation, I am going to try a combination of agave, applesauce and honey along with the white whole wheat, to replace some of the sugar and all of the white flour. I invite you to try your own combination and tell me what you think!
- 3 cups white whole wheat flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 4 tsp ground cinnamon
- 1/2 tsp ground nutmeg or pumpkin pie spice mix
- 4 large eggs, beaten
- 2 cups sugar
- 1 ½ cups canola oil (I like Mazola Vegetable Plus! with Omega Threes)
- 2 cups pumpkin
- 1 cup semisweet chocolate chips
Preheat oven to 350ºF. Sift dry ingredients together. Beat eggs, sugar and oil until light in color. Add, alternately, dry ingredients and pumpkin, mixing between each addition. Stir in chocolate chips. Pour until half full into large, ungreased tube pan (or 9 x 13 pan). Bake for 1 hour and 10 minutes, until dry in center. This cake also may be baked in muffin tins, two 8”x 8” pans, or two large loaf pans or three small ones. The baking time will be shorter if you use smaller pans or muffin tins, so keep an eye on them. Recipe can be easily halved or doubled.