Good ingredients go further
Pumpkin
muffinswith defatted wheat germ
Viobin’s pumpkin muffin recipe combines pumpkin, cinnamon and brown sugar, finished with a crumb topping. Viobin defatted wheat germ goes into both the batter and the topping.
In the batter.
In the crumb topping.
One ingredient, two components. Keep these recipe amounts separate as you bake.
Muffin batter
½cup
Viobin defatted wheat germ, mixed with the dry ingredients.
Crumb topping
3tablespoons
Viobin defatted wheat germ, combined with the topping ingredients.
Pumpkin muffins with defatted wheat germ
12 standard muffins · 350°F · Bake 18–22 minutes
Bake it with Viobin
The recipe
Makes 12 standard muffins
Muffins
- 1½ cupsall-purpose flour
- ½ cupdefatted wheat germ (Viobin)
- 1 cupcanned pumpkin puree
- ½ cupvegetable oil(or melted coconut oil)
- ¾ cupbrown sugar
- 2 largeeggs
- 1 tspvanilla extract
- 1 tspbaking soda
- ½ tspbaking powder
- 1 tspground cinnamon
- ½ tspground nutmeg
- ½ tspsalt
Crumb topping
- 3 tbspdefatted wheat germ (Viobin)
- 2 tbspall-purpose flour
- 3 tbspbrown sugar
- 1 tspground cinnamon
- 2 tbspcold butter, cubed(or coconut oil)
Method
- Prepare the tinPreheat the oven to 350°F. Line a standard muffin tin with paper liners.
- Combine the dry ingredientsIn a large bowl, whisk together the flour, defatted wheat germ, baking soda, baking powder, cinnamon, nutmeg and salt.
- Combine the wet ingredientsIn a separate bowl, whisk together the pumpkin puree, oil, brown sugar, eggs and vanilla extract.
- Make the batterAdd the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fill the muffin cupsDivide the batter evenly among the 12 prepared muffin cups.
- Add the crumb toppingIn a small bowl, combine the topping ingredients and mix with a fork or your fingers until crumbly. Sprinkle over each muffin.
- BakeBake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- CoolCool in the pan for 5 minutes, then transfer to a wire rack.
The batter and crumb topping each have their own measure of defatted wheat germ. Sprinkle the prepared topping over the filled cups before baking.
For bakery developers
One ingredient.
Two places to start.
This recipe uses defatted wheat germ in the muffin batter and the crumb topping. For food scientists, R&D teams and product developers, it offers a concrete starting point for an ingredient conversation.
The quantities here are for a batch of 12 standard muffins. Commercial formulations need their own development and evaluation.
For broader ingredient context, browse the defatted wheat germ resource guide.
Working on a bakery formula?
Bring your application and ingredient questions to Viobin.