I’ve been working on this recipe for the last month or so and it has gotten some pretty good feedback. I’ve decided that it is time to share it. One morning I gave my neighbor four of them and he liked them so much that he informed me that I can bring him a dozen the next time (just for him, he lives alone).
The funny thing is that he has no idea that they are whole wheat…but, I did grind the grain myself that very morning. One thing I really love about cooking is that you can fiddle with a recipe until it is just the way you want it and yeah, working with mostly only whole foods can make that a little more challenging to get it to taste good, but in the end you are left with a creation that is not only nutrient dense, but super yummy!
If you’re new to my recipes, you’ll find that I prefer to dump and mix because it takes little effort but you’re still cooking from scratch… this just happens to be one of those recipes so it shouldn’t take too long to make them. I will say that this makes a large batch of three dozen, but even my little family of 5 will scarf them all in one day if there’s nothing else around to snack on. My 15 month old eats three in one sitting because she likes them so much.
Anyway, enough talking up the recipe. The true test is to try it and see if YOU like it.
Printable Version
Preheat oven to 400°F
In a large bowl or mixer, add:
4 C Whole Wheat Flour
1/4 C Flax Meal
3 C Sugar (of your choice)
1 C Oil (I use Saffola)
6 Eggs
29 Oz Pumpkin Puree (equal to one large can)
1 C Water
1 T Baking Powder
2 t Baking Soda
2 T Pumpkin Pie Spice (you can use a little less)
2 t Salt
Mix well, then add:
2 C Chopped Walnuts
Mix well then let stand for 5-10 minutes. Use a standard sized ice-cream scoop and scoop the mixture into cupcake lined muffin tins, buttered muffin tins, or silicone baking cups. I want a couple of sets of these Silicone Baking Cups
Bake for 15-17 minutes or until a toothpick comes out clean. The tops should be golden brown. I actually like them best when I bake them for about 3 minutes after the toothpick comes out clean. Pumpkin is so moist that it takes a while to bake out that extra moisture. If you’re using a convection oven I usually reduce the heat to 375°F and then bake for the same time.
Let cool for a few minutes after removing them from the oven and then pop them out onto a couple of cooling racks. DO NOT COVER these muffins to save some for later. It traps in the moisture and they get all gooey. It’s better to leave them uncovered and maybe just stick them in a cupboard or cool oven for later.
