Whole Grain Pumpkin Streusel Muffins are a healthy breakfast or snack idea.
Now that school is back in full swing and fall is in the air, whole grain muffins have made their way back into my boys’ breakfasts, as has hot oatmeal. Along with a fruit smoothie, these whole grain choices provide a quick and healthy breakfast, enough to tide them over until lunchtime.
Just a little planning ahead is required if you want to serve muffins during the week. I usually try to bake a batch of whole grain muffins or quick breads every couple of weeks, and sometimes freeze them, so the boys don’t get tired of eating the same thing every morning. Their favorites are pumpkin muffins and banana bread, although I’ve also made mocha chocolate chip muffins and carrot coconut muffins using whole grain flours.
Although I bake mostly gluten-free these days to make things simpler since my youngest is on a gluten-free diet, I decided to make these pumpkin muffins with white whole wheat flour since I had a whole bag sitting in the pantry — I hate to see anything go to waste.
If you’ve never tried baking with whole grain flours, using white whole wheat flour is an easy place to start, especially when making heartier, darker quick breads like pumpkin and banana muffins, rather than lighter, more delicate ones like blueberry lemon muffins or lemon poppyseed muffins. White whole wheat flour is milder in flavor and lighter in color than brown whole wheat flour, and makes an easy substitute for white flour.
When I first started baking with whole grain flours, I substituted half of the white flour in recipes with whole wheat flour. As my kids grew accustomed to the heartier taste of whole grains, I was able to use 100% whole grain flours in muffins and quick breads. I still prefer white whole wheat flour over brown whole wheat flour in muffins and quick breads, it’s milder tasting and doesn’t detract from the fruit flavors that you’re using in the recipe.
So, to make these whole wheat pumpkin muffins even more kid friendly and fun to eat, I topped these muffins with a nutty streusel topping. If your kids don’t like nuts, just leave off the streusel topping. If you’re feeling extra nice, throw 1/4 cup of chocolate chips in the batter – what kid doesn’t like chocolate chips after all.
I’ve made this recipe into mini-muffins and mini-loaves, which ship more intact. I’ll be sending off these mini-loaves to my son who’s in college…apparently, he’s just been rolling out of bed and going straight to class with no breakfast.
|These mini loaves of Pumpkin Bread ship better than muffins.|
- 1¾ cup white whole wheat flour or whole grain gluten-free flour mix
- ½ cup raw coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice mix (or a combination of cinnamon and nutmeg)
- ¾ cup pumpkin puree
- ¼ cup apple butter
- ¼ cup olive oil
- ⅔ cup non-dairy milk (e.g., almond, coconut, rice)
- 2 tablespoons raw coconut sugar or jaggery
- ¼ cup chopped pecans
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees.
- Lightly grease mini-muffin pan.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice mix.
- In another bowl, mix together pumpkin puree, applesauce, olive oil and milk.
- Add to flour mixture and stir just until moistened and blended (do not
- Spoon batter into greased mini-muffin pan.
- Mix Streusel Topping ingredients together. Sprinkle on top of muffins.
- Bake for 10-12 minutes.