Pumpkin Graham Muffins
Recipe type: Muffin
Total time: 
Serves: 12
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3 tsp baking powder
  • ½ tsp salt
  • ¼ cup sugar
  • ½ cup graham cracker crumbs
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 cup buttermilk, soured milk, or sour cream
  • ½ cup canned pumpkin puree
  • ⅓ cup vegetable oil
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted
  • 2 tablespoons brown sugar
  • ¼ cup graham cracker crumbs
  1. Preheat oven to 400 degrees and line a muffin tin with 12 liners or spray with baking spray and set aside.
  2. In a medium bowl, combine the flours, baking powder, salt, sugar, graham crumbs, cinnamon, and ginger.
  3. In another bowl, combine the buttermilk, pumpkin, oil, egg, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Divide batter over 12 muffins.
  6. In a small bowl stir together all the topping ingredients and sprinkle evenly over top of the muffin batter.
  7. Bake at 400 degrees for 18-20 minutes, until topping is golden and a toothpick comes out clean. Remove from oven and cool on a wire rack.
If you have the time and patience : Double the topping mixture and fill the muffin cups only ½ full of batter, sprinkle with ½ the topping mixture, then divide the remaining batter over the muffins and sprinkle again with topping.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/10/pumpkin-graham-muffins/