Whole Wheat Pumpkin Muffins
Recipe type: High Altitude
  • 2¼ cups white whole wheat flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ tablespoon vanilla
  • ½ cup sugar
  • 1½ tablespoons molasses
  • ⅓ cup safflower (or canola) oil
  • 1 cup buttermilk
  • 1¼ cups canned pumpkin
  • maple sugar for sprinkling on tops, optional
  1. Preheat your oven to 350 F.
  2. Grease or place paper liners in a standard 12-compartment muffin tin.
  3. In a large bowl, whisk together the white whole wheat flour, salt, baking powder, baking soda, and cinnamon.
  4. In another bowl, whisk together the vanilla, sugar, molasses, oil, buttermilk, and canned pumpkin.
  5. Pour the wet ingredients into the dry, and folding gently with a spatula, mix the batter until just combined.
  6. Portion the batter into the prepared muffin cups.
  7. Sprinkle the tops with maple sugar, if desired.
  8. Bake for 20-25 minutes until the tops are domed and spring back in the center when lightly touched.
  9. Makes 12 muffins.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/breads/2013/09/17/whole-wheat-pumpkin-muffins/