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Whole Wheat Sticky Bun Pumpkin Muffins

October usually signals the beginning of all things pumpkin, but to me, pumpkin is more of a November flavor.  Maybe it’s because the weather finally becomes more fall-like in November or that I want healthier ingredients in my food after indulging in so many Halloween sweets or perhaps it’s because of Thanksgiving.  No matter the reason, pumpkin always fits right in with my November baking plans and this recipe for Whole Wheat Sticky Bun Pumpkin Muffins is the perfect place to start. 

   

Begin by mixing the melted butter with the brown sugar and corn syrup.  Then, after spraying two, 12-cup muffin pans with non-stick cooking spray, spoon a teaspoon of the caramel topping into each cup.  Next, sprinkle a tablespoon of coarsely chopped, toasted pecans on top of the caramel.  Set aside. 

Pumpkin is definitely highlighted in this recipe, but it’s the caramel-pecan sticky bun topping that takes these muffins above and beyond your average pumpkin muffin.   Make sure you spray the muffin cups well – you won’t want to leave a drop of this topping behind. 

In a large bowl, whisk together the Hodgson Mill White Whole Wheat Flour, Hodgson Mill Naturally White Flour, sugar, baking soda, pumpkin pie spice and salt until well mixed.  Set aside.

I chose to use white whole wheat in this recipe because it has a mellow flavor and slightly less texture than regular whole wheat.  Feel free to substitute Hodgson Mill Whole Wheat Flour or Hodgson Mill Whole Wheat Pastry Flour if you prefer.  You could even use all whole grain flour and do away with the all-purpose, but I like the balance of flavors and the light crumb the naturally white flour lends to these muffins.  

In a medium-size bowl, whisk together the pumpkin, canola oil, eggs, buttermilk and vanilla. 

Make a well in the middle of the dry ingredients and pour the pumpkin mixture into the center.  Stir until just combined.

Divide the batter evenly among the muffin pans; covering the caramel topping and filling each cup most of the way full.  Bake the muffins in a 350°F oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.  I recommend placing a cookie sheet or a piece of aluminum foil on the rack below the lowest pan to catch any of the topping that may overflow in the oven – it tends to bubble up a bit as the muffins bake.  Remove the muffins from the oven and immediately invert each pan over a cookie sheet or large serving platter.  Scoop any of the remaining topping onto the muffins.  Cool for five minutes and serve. 

These muffins taste best while they’re warm and the topping is gooey, but they’re also great at room temperature and keep well in an airtight container for up to three days. 

Wow your holiday guests with a plateful of warm Whole Wheat Sticky Bun Pumpkin Muffins for breakfast or simply bake up a batch for your family as a special weekday treat.  The gooey caramel-pecan topping make these pumpkin muffins even more delicious and you just can’t beat the whole grain health benefits from the Hodgson Mill White Whole Wheat Flour.  Whole Wheat Sticky Bun Pumpkin Muffins have become one of my family’s favorite fall recipes and it will undoubtedly be in my baking rotation for the next few weeks – until December and then it’s gingerbread’s turn.   Enjoy!

Whole Wheat Sticky Bun Pumpkin Muffins

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 2 Tbsp. light corn syrup
  • 1 1/2 cup toasted pecans, coarsely chopped
  • 2 cups Hodgson Mill White Whole Wheat Flour
  • 1 1/2 cups Hodgson Mill Naturally White Flour
  • 3/4 cup granulated sugar
  • 1 tsp. baking soda
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 can (15-oz) pumpkin puree
  • 1/2 cup canola oil
  • 3 large eggs
  • 1/2 cup buttermilk
  • 2 tsp. vanilla extract

Instructions

Mix the melted butter, brown sugar and corn syrup together in a small bowl.  Spoon a teaspoonful of the brown sugar mixture into 24 muffin cups (two 12-cup muffin pans) that have been sprayed with non-stick cooking spray.  Sprinkle a tablespoon of pecans on top of the caramel in each cup.  Set aside. 

In a large bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice and salt until well mixed.  Set aside.

In a medium-size bowl, whisk together the pumpkin, canola oil, eggs, buttermilk and vanilla.  Make a well in the middle of the dry ingredients and pour the pumpkin mixture into the center.  Stir until just combined. Divide the batter evenly among the muffin pans, covering the caramel topping and filling each cup most of the way full.

 Bake the muffins in a 350°F oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.  I recommend placing a cookie sheet or a piece of aluminum foil on the rack below the lowest pan to catch any of the topping that may overflow in the oven – it tends to bubble up a bit as the muffins bake.  Remove the muffins from the oven and immediately invert each pan over a cookie sheet or large serving platter.  Scoop any of the remaining topping onto the muffins.  Cool for five minutes and serve. 

These muffins taste best while they’re warm and the topping is gooey, but they’re also great at room temperature and keep well in an airtight container for up to three days. 

Notes

If you like this recipe and are looking for more ways to bake with whole grains and pumpkin, be sure to try Whole Wheat Pumpkin Cinnamon Swirl Bread, Pumpkin-Pecan Tart with Whole Wheat Crust and Spiced Whipped Cream, and Pumpkin Pie Pinwheels.   November never tasted so good.

Servings

Makes 24 muffins

Original recipe by Holly

You can find Whole Wheat Sticky Bun Pumpkin Muffins and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Showing 2 Comments
Avatar  sarwar last yearReply

good one.

Avatar  skillsyouneed 2 years agoReply

Looks cute! would it be the same if I make balls without using a special form?

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