Moist, Dense Whole Wheat Pumpkin Mega Muffins
Makes six large whole wheat pumpkin muffins or one 8″ x 4″ loaf, 20 minutes to prepare, 40 minutes to bake.
Recently I decided that I wanted to start baking with whole wheat, rather than refined flours. That’s better for you, right? Little did I know that one cannot simply sub whole wheat flour for all purpose flour and expect all to be right in the world. Whole wheat is a bit thirstier than all purpose, so when trying a recipe with whole wheat you have to include more liquids. Thanks to my laziness and inability to follow any recipe perfectly, I ended up with just the right amount of moisture to counter-balance the whole wheat flour in these pumpkin muffins.
I made these muffins in ramekins so they would be extra big and breakfast-sized, but you can just as well bake this batter in a muffin tin or loaf pan — just be sure to adjust the time accordingly. This recipe is adapted from the Postpunk Kitchen.
- 1 3/4 cups whole wheat flour
- 1 tbsp ground flax
- 1 cup brown sugar
- 1/3 cup white sugar or evaporated cane juice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg, ground
- 3/4 tsp cinnamon, ground
- 1 18oz can pumpkin puree
- 1 flax egg (1 tbsp ground flax, 3 tbsp water, see note)
- 1/2 cup vegetable oil
- 1/3 cup coconut milk, cream only (see note)
- Oats to sprinkle on top, decorative
Recipe notes and Tips:
- Note: Refrigerate can of coconut milk overnight. The liquids and solids will separate, and the solids will float to the top of the can. Carefully open the can and spoon out only the solids. Save the rest.
- Note: Combine flax meal with water in a bowl and mix well with a fork. Refrigerate for at least ten minutes, until the consistency of the mixture thickens and forms a strand when you lift your fork out of the mixture.
- Tip: In retrospect, it would’ve been better to mix the sugars in with the oil first. I ended up having to mash out brown sugar clumps with a whisk — not very effective.
Pre-heat oven to 350 degrees F. Mix oil, brown sugar, white sugar, pumpkin, spices, baking powder, and coconut milk cream first in a large bowl. Sift in about a half cup of flour at a time, and mix just enough to incorporate. If you do dry ingredients before wet ingredients, you could end up with clumps of brown sugar.
Grease four ramekins with cooking spray and pour in about 3/4 cup of batter. Sprinkle a pinch of cinnamon on top of the muffin and top with rolled oats. Bake for 40 minutes or until a toothpick comes out clean. As Isa suggests, cover the individual muffins with tin foil. This creates a wonderful, moist texture on top of the muffin. When the muffins have cooled for about ten minutes, remove them from the ramekins by twisting the muffin a little and then gently dumping the muffin out.
If you’re like me and you want to smother them in butter, this is the time! Split that piece of pumpkin heaven open and let there be butter.