Whole Wheat Pumpkin Muffins| Spiced Whole Wheat Pumpkin Muffins was in my to do list for a long time. I have already posted pumpkin cake recipe two years before on Halloweens Day. But this recipe is totally healthy and you can have this muffins with out any guilt. I have used whole wheat flour and added extra wheat bran to nourish it further. I have prepared many muffins earlier but used small proportion of all purpose flour. But in this recipe i have not added and the outcome was totally moist and delicious airy muffins. I was so happy about the outcome. Do try this soft and moist totally guilt free healthy nutritious muffins!

I love whole wheat bread or muffins with the bran in it. Nowadays I start hating white bread like milk bread, sandwich bread or burger buns which are prepared with all purpose flour. The above said store bought ones are so sweet for my palette. So i buy only whole wheat ones. Even i do not like brown bread, i feel that as tasteless and dry. Whole wheat is perfect for my palette, this muffins comes close to that with the moist texture. I loved them with the crunch of walnuts!

Preparation Time: 10 minutes
Cooking Time:20 minutes
Category: Breakfast
Cuisine: Continental
Makes: 12 muffins

Whole Wheat flour| Atta- 1 and 1/2 cups
Corn Flour- 3 tablespoons
Wheat Bran- 3/4 cup
Baking powder- 1 teaspoon
Baking Soda- 3/4 teaspoon
Salt- pinch
Brown sugar| granulated sugar- 3/4 -1cup (according to your wish)
Cinnamon powder- 1 teaspoon
Walnuts, broken into pieces- 1 cup
Yogurt- 1/4 cup
Oil- 1/2 cup
Vanilla essence- 1 teaspoon
Pumpkin Puree- 1 cup

  • To make pumpkin puree, cut the pumpkin and scoop the seed and keep the pumpkin on a tray and bake on 200 degrees preheated oven for 30 minutes or until the flesh becomes soft. (or)
  • You could peel and cut them into small pieces and boil with enough water to submerge and cook till soft and drain the water; cool the pieces and blend to make a paste.
  • In a bowl beat the egg and add the yogurt, oil, vanilla essence and pumpkin puree; mix together and set aside.
  • In another bowl mix the dry ingredients; wheat flour, corn flour, wheat bran, baking powder, baking soda, salt, sugar, cinnamon powder and walnuts.
  • Gradually add the dry ingredients into the wet ingredients and mix well.
  • Line the muffin tray with liners or spray or grease the muffin pan.
  • Fill the tray with the batter and bake the muffins for 15-20 minutes until the skewer inserted at the center of the muffin comes out clean.
  • Note: You could replace walnuts with any nuts or raisins like dry fruits of your choice.
  • Add brown sugar 3/4 cup for less sweeter muffins and for normal sweetness add 1 cup of brown sugar.
  • You could replace brown sugar with normal granulated sugar or powdered jaggery too.
  • You could replace wheat bran with oatmeal if you do not like the taste of it.