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Whole Wheat Pumpkin Spice Muffins

Whole Wheat Pumpkin Spice Muffins

The ultimate comfort food, these Whole Wheat Pumpkin Spice Muffins are packed with wholesome ingredients and bursting with fall flavors. Moist, fluffy, and topped with a sweet glaze, they're perfect for breakfast or as a delightful snack. Make a batch today and fill your home with the inviting aroma of spices and pumpkin!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups All-purpose flour
  • 1½ cups Whole wheat flour
  • 1½ tablespoons Baking powder
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Pumpkin pie spice
  • ½ teaspoon Salt
  • ½ cup Salted butter, melted
  • ½ cup Granulated white sugar
  • ½ cup Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • ¼ cup Milk
  • ¼ cup Heavy whipping cream
  • 1 cup Canned unsweetened pumpkin puree
  • 1 cup Powdered sugar
  • 2 ounces Cream cheese, at room temperature
  • dash Ground cinnamon
  • dash Milk (to thin out, as needed)

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Frying Pan
  • Whisk

Method
 

  1. First, preheat your oven to 350 degrees F (175 degrees C). It’s essential to get the oven hot before baking to ensure that the muffins rise beautifully.
  2. Next, prepare the muffin tin by spraying it with nonstick spray. Don’t forget to spray the tops too; this prevents the muffins from sticking as they rise and bake.
  3. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ground cinnamon, pumpkin pie spice, and salt. This mix of dry ingredients will create a flavorful base for your muffins.
  4. In another larger bowl, use an electric mixer to cream the melted butter and both types of sugar together until light and fluffy. This process incorporates air into the mixture, making your muffins tender.
  5. Next, mix in the eggs and vanilla extract until combined. The eggs will help bind everything together.
  6. Now, alternate adding the dry ingredients and the milk and heavy whipping cream to the butter-sugar mixture. Start with a third of the dry mix, then add half of the wet mix, continuing until all is combined. Be careful not to overmix; you want to keep the muffins light and fluffy.
  7. Finally, add the pumpkin puree and mix just until incorporated. The puree will add moisture and flavor!
  8. Divide the batter evenly between the 12 muffin tins. Don’t worry if they’re quite full; they’ll rise nicely!
  9. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as ovens can vary.
  10. Let the muffins cool in the tin for about 15 minutes before gently transferring them to a wire rack to cool completely. This step prevents them from getting soggy.
  11. In a small bowl, whisk together the ingredients for the glaze: powdered sugar, cream cheese, a dash of ground cinnamon, and enough milk to achieve a drizzleable consistency. Drizzle this glaze over the cooled muffins for an extra touch of sweetness!

Notes

Please note that these muffins freeze beautifully. Wrap them individually in plastic wrap and store them in an airtight container for up to three months. Enjoy them at your convenience!