Whole Grain Spice Pumpkin Muffins
Whole grain spice pumpkin muffins with whole wheat pastry flour, bran, honey, dates, and raisins. Naturally sweetened, fiber-rich fall muffins with warm spices and orange zest.
YIELD
24 servingsPREP
30 minCOOK
30 minREADY
60 minA whole-grain pumpkin muffin that earns its breakfast slot. Whole wheat pastry flour and bran replace white flour for fiber and depth, honey takes over from refined sugar, and dates plus raisins layer in natural caramel sweetness no granulated sugar can match.
Whole wheat pastry flour is the secret. Standard whole wheat flour produces dense bricks, the pastry flour has enough protein for structure but stays tender when paired with all this moisture. Don’t substitute regular whole wheat unless you want hockey-puck muffins.
Orange zest with the pumpkin lifts the whole bake. The citrus oil cuts through the heaviness of the spice mix, brightening the muffins so they don’t sit flat on the palate.
Pro Tips
- Use canned solid-pack pumpkin, not pumpkin pie filling, the latter contains added sugar and spices
- Chop the dates small so they distribute evenly through the batter, large chunks pool in the bottom
- Plump the raisins in warm water for ten minutes before adding for softer fruit pockets
- Test for doneness with a skewer at 25 minutes, whole wheat browns fast on top before the centers finish
Variations
- Swap walnuts for pecans or pumpkin seeds in the nuts measure
- Add ¼ cup grated apple or carrot for extra moisture and sweetness
- Drizzle with maple-honey glaze after cooling for a sweeter finish
Ingredients
Directions
Combine dry ingredients.
In a separate bowl beat eggs, add oil, honey and pumpkin.
Combine the mixtures, then add the orange rind, raisins and dates.
Stir until all dry ingredients are moistened.
Fill oiled muffin tins ⅔ full.
Bake at 375℉ (190℃). for 30 minutes for large muffins or 20 minutes for mini-muffins.
Allow to cool 5 minutes before removing from the pan.
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