Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Soaked Healthy Pumpkin Muffins

February 19th, 2010 · 99 Comments · Recipes, Upgraded Nutrition

Does soaking make a difference? It’s the million dollar question of the week (and weeks to come).  There is enough anecdotal evidence that soaking does something, something good, that I’m still a believer, even as I research further.

My One-Bowl Healthy Pumpkin Muffins became a huge hit last fall and remain one of my most popular posts, often discovered via search engines.  They deserve all those accolades and more.  They are the easiest, most moist muffins you’ll ever find. The only person in the world who doesn’t like them is our 4-year-old neighbor.  Trust me.  :)

It took one batch of concave muffins, still moist but rather dense, for me to nail the soaked version, which really is within 95% as good as the original.

Soaked Pumpkin Muffins
Soaked Pumpkin Muffins

I’m fiddling with all sorts of things for my upcoming Healthy Snacks to Go and Have Your (Healthy!) Dessert and Eat it Too eBooks.  Sometimes I even take samples when I go out to meet others for dinner. This recipe has a cameo in Healthy Snacks, along with a handful of reverse engineered Larabars, and I’ve got a workable soaked whole wheat brownie recipe that will be golden with a few tweaks.  Drooling yet?  Heh heh heh.  :)

NOTE:  Recipe updates and a nicely formatted printable version of this and 30 other “Healthy Snacks to Go” recipes now available as an eBook!

Without further ado, here’s your weekend snack:

Soaked Famous Pumpkin Muffins
5.0 from 3 reviews
Print
Recipe type: Quick Breads
Author: Katie Kimball
Cook time: 45 mins
Total time: 45 mins
Ingredients
  • 1 2/3 cup white whole wheat flour
  • 1 c. pureed pumpkin
  • 3/4 c. water
  • 2 Tbs buttermilk or plain yogurt
  • 1/2 c. melted butter or refined coconut oil
  • 1 c. sugar or sucanat
  • 2 eggs
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 tsp. cloves
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
Instructions
  1. Soak white whole wheat flour, pureed pumpkin (optional), water, buttermilk/yogurt, and butter/coconut oil together overnight or for 12-24 hours on the countertop.
  2. When ready to bake, add the sweetener, eggs, baking soda, baking powder, salt, and 3 spices. Mix well – be sure to scrape the bottom of the bowl a few times and beat hard to get everything fully incorporated.
  3. Pour into muffin cups and bake 40-45 minutes at 325 degrees F (35-40 with honey). They’ll be a bit more moist than you’re used to with the “toothpick test”.
  4. Do not overbake!
  5. Allow to rest 5 minutes in the tins, then tip out to cool on racks.

Sometimes soaked versions of recipes can leave something to be desired.  The ultimate compliment on this one:  Husband said, “Yum!” and he didn’t notice anything different than normal.  Yee-hah!

If you’d like to see the other versions, including the original with white flour all the way to a no-white-sugar option, see the first healthy pumpkin muffins post.

Adapt Your Own Recipes

Many recipes can be adapted for soaking, some easily, some take a little more work.  Quickbreads aren’t the easiest, but biscuits, pancakes, breads, and tortillas are usually no problem.

1. How much liquid does your recipe call for? The cookbook Nourishing Traditions claims that 1 Tbs acidic medium per cup of liquid will satisfy the requirements for the proper soaking pH. Adjust your recipe likewise. For example, if your bread recipe contains 3 cups of water or milk, start with 3 Tbs of whey, vinegar, lemon juice (etc.) in your measuring cup and add liquid to complete the 3 cups.

2. Mix the liquid and flour (or oats or other grains) together 12-24 hours before baking. Overnight is usually a convenient time. You can include the fat and/or sweetener in the recipe at this point if you would like.

3. Leave the mixture covered to soak at room temperature, or better yet, somewhere even warmer. The oven with the pilot light (or just oven light) on is a great place for soaking.

4. In the morning or after the 12-24 hour soak, when you are ready to complete the recipe, simply add the remaining ingredients and bake as directed.

  • If your recipe calls for yogurt or buttermilk anyway, that is sufficient to satisfy the acidic medium. You won’t have to add anything to the recipe; just mix the yogurt/buttermilk and flour or grains overnight, then proceed with the recipe as written.
  • Special instructions for yeast bread: Since the yeast cannot be added for the overnight soak, you’ll need to withhold 1/2 cup of water from your recipe with which to ‘proof’ the yeast. When you’re ready to finish the dough, mix the yeast with 1/2 cup water and sweetener, proof for 5 minutes at room temperature, then add to the dough that has been soaking overnight. Knead and allow to rise as directed in your recipe.
  • For biscuits, tortillas, or other bread products that call for cutting a solid fat into the flour, then adding a liquid, just make the dough as you normally would except add the acidic medium to your liquid and withhold the salt or baking powder/soda. (Salt inhibits the soaking process.) Leave the nearly-finished dough on the counter overnight, and gently (in the case of a pastry) add the salt before baking. If you find that your pastry is overhandled with this method, you can add the salt at the beginning and just do the best you can with the soaking.
  • If you adapt a recipe that uses baking powder to rise like muffins or cornbread, you may need to decrease the baking powder and add up to 1 tsp. baking soda to make up for the sour factor in the soaking medium. Try the recipe normally first, but if your result is more dense than you’re used to, adjust as needed.

I learned the trick of adding some baking soda (and sometimes reducing the baking powder) from the More-with-Less Cookbook’s cornbread option using sour milk.  The acidity of sour milk, buttermilk, or yogurt necessitates a small change in the rising agent.  Concave muffins aren’t that cute!

You can see the ever-so-simple directions for soaking oatmeal too, and if you’ve never soaked anything, that’s a great place to start!

If you feel like soaking grains or other traditional foods preparation techniques are a bit foreign to you, do consider taking the GNOWFGLINS eCourse, where you’ll learn through video, audio, recipes, and textual information how to get comfortable with 14 different techniques.  The unique “Pay What You Can” philosophy makes it easy to try out a week’s lesson and decide if you want to go further.  There’s also a sourdough eCourse that I’m teaching a few lessons in!

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I’d love to see more of you!  Sign up for a free email subscription or grab my reader feed. You can also follow me on Twitter.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Disclaimer: I am an affiliate of the eCourse and will receive a commission if you sign up through this site.  I would sing Wardeh’s praises anyway, but I sure appreciate her sharing the love and your support for KS by purchasing here.  Thanks!

See Food Renegade for Fight Back Friday and The Nourishing Gourmet for Pennywise Platter Thursday.


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99 Comments so far ↓

  • BeenThereMom

    I’m going to try these muffins this weekend! I even have buttermilk, strangely. This recipe sounds divine!

    [Reply to this comment]

  • Melodie

    These look really good. I love pumpkin and I appreciate all the info you have on soaking grains. Thank you!!
    .-= Melodie´s last blog ..How and Why I Became Vegetarian =-.

    [Reply to this comment]

  • Joann

    Katie, you ARE already such a good steward! May your Lenten sacrifices be a blessing to you.

    You mentioned re-engineered Larabars in your post above. On that note, you MUST try the Raw Chocolate Coconut Snowball Cookies found at tropicaltraditions.com . Make them small because they are very rich. They are like a Larabar with some cacao nibs (chocolate) for amazing flavor. They are made in a food processor. A delicious, simple treat…guaranteed.

    [Reply to this comment]

  • Audrey

    Does it have to be white whole wheat flour, or can it be regular whole wheat flour?

    I want to try this!
    .-= Audrey´s last blog ..Book Review: You Are Captivating: Celebrating a Mother’s Heart =-.

    [Reply to this comment]

    Katie Reply:

    Audrey,
    I haven’t tried it with 100% whole wheat, although the regular recipe with 1/2 whole wheat 1/2 AP flour is great. It would be a bit more grainy, I imagine, but I bet it would be good! If you try it, will you come on back and let us know?
    Thanks! Katie

    [Reply to this comment]

    Stacy Reply:

    I am going to try this with whole wheat pastry flour because that is all that I have. I would think that it would come out less grainy than regular stone ground ww flour. I’ll let you all know how it turns out.
    .-= Stacy´s last blog ..Have you checked out the new Simple Living Media sites? =-.

    [Reply to this comment]

    Stacy Reply:

    The muffins were AWESOME! I did use the ww pastry flour with the yogurt and they were not the least bit grainy, IMO. The rest of the family devoured the muffins without any compaints. Thanks for sharing this recipe with us, Katie!
    .-= Stacy´s last blog ..Have you checked out the new Simple Living Media sites? =-.

    [Reply to this comment]

  • Emily @ Live Renewed

    So I have a question about when you are tweaking recipes, and trying out different ingredients, like this one with soaking, and the reverse engineering that you were recently talking about. What do you do when they don’t turn out so well. I know you hate to waste food, and so do I, so sometimes I’m hesitant to try new things or switch things up for fear that it won’t turn out and I will have wasted all the ingredients, the money spent on the ingredients, and I’ll just have to throw the food away. Do you ever have total bombs that are pretty much inedible, or even times where something is edible, but not really that good? Just wondering what you do with the food in those situations?

    LOVE the original “healthy” pumpkin muffins. Still not sure how I feel about soaking, but maybe I just need to try it out for myself and see.

    [Reply to this comment]

    Katie Reply:

    Emily,
    You got me pegged! That would be why I haven’t bothered to try regular whole wheat like the commenter above mentioned. I’m afraid of a not-so-good result! I make half batches when experimenting, and I’ve been lucky enough not to have tooo many inedible bombs. I make croutons out of my nasty bread, but if I get a bum batch of muffins, there’s not much I can do. I skip the walnuts when testing out changes, for example, b/c nuts are expensive. Don’t tell anyone, but last week I threw out the liver pate that I couldn’t tolerate after it was a few days old. Cringe and try to forget it!

    If it’s edible but not that good, sometimes I offer it up. Sometimes I leave it so long that it gets moldy…somehow throwing out something that no one obviously should eat makes me feel better about waste! ;) Katie

    [Reply to this comment]

    Michelle Anderson Reply:

    I just discovered your site…wonderful! One thing you can do with not so wonderful bread/muffin experiments is to turn them into bread pudding. If it’s truly an awful result, I’d just be sure to add a greater amount of “good bread” in the recipe. I collect loaf ends and pieces in the freezer until I have enough to turn into bread pudding…sometimes in a casserole dish or even in muffin pans or ramekins for a cute single serving treat.

    [Reply to this comment]

  • Sheila

    These sound a lot like my mom’s pumpkin muffins! I can testify that they are delicious. But my mom’s recipe uses molasses … that might be worth a try, subbing out some of the sugar for molasses. It goes well with the pumpkin and spices. However, it might throw off the wet/dry ingredient balance? I don’t generally alter baking recipes, so if anyone’s brave enough to try, I’d like to hear about it.
    .-= Sheila´s last blog ..Frozen Yogurt =-.

    [Reply to this comment]

  • Cindy B

    Hi Katie – I’m 2 for 2 on making concave breads via soaking. Yesterday I finally got around to cooking and pureeing a couple of sugar pumpkins left over from the fall and saw your recipe for your muffins, so decided to give it a whirl. I followed your instructions, soaking the flour, etc., overnight, and made the muffins this AM, but they didn’t rise (however, they are quite tasty!). The only other time I’ve tried soaking was to make bread, and again, that never rose, and never really cooked all the way on the inside, even though the crust was beginning to get very dark. I ended up with gooey bricks, essentially. (I do enjoy making bread and have been quite successful in making it without soaking, so while I’m not a bread-making expert, I’m not a novice either.) The two times I’ve attempted this, I’ve left the soaking mixture out on the counter – perhaps that’s the hiccup – it may need to be in a warmer environment?? It’s about 68 degrees in our kitchen.

    Signed,
    The flat baker

    [Reply to this comment]

    Katie Reply:

    Cindy,
    Oh, sad! At least the flat baker still has a sense of humor about the whole thing. Our house is 64, so that’s not your problem. I remember my muffin cups were pretty full, so maybe I was just lucky they weren’t concave. They were flatter than usual, so perhaps they would have gone concave if the cups were only 2/3 full. Maybe more baking soda? I really make sure I mix the leavening in well after the soaking, because I think sometimes there are just pockets of baking powder not doing its job. I wish I could help more! (You’d love the original recipe – so maybe soaking isn’t vital here.) :) Katie

    [Reply to this comment]

  • Staci @ teaching money to kids

    I have the new Meatless Monday Link up and running. I would love to have you join us again. I know you have been doing a lot with grains and breads lately, so those could fit in perfectly.

    http://teachingmoneytokids.wordpress.com/2010/02/21/meatless-monda…ese-enchiladas/

    I totally missed my Blogoversary it was February 1st! So congratulations on one year well done.
    Staci

    [Reply to this comment]

  • Tiffany

    I tried these this weekend and they were great. I used whole wheat pastry flour with no problems and i made them in mini muffins for a snack bite size. I just adjusted the time to 20 minutes. Thanks for the recipe

    Tiffany

    [Reply to this comment]

  • Jenn AKA The Leftover Queen

    These sound absolutely delicious!
    .-= Jenn AKA The Leftover Queen´s last blog ..Ladies Supper Club: Dishing Up Vermont! =-.

    [Reply to this comment]

  • Joanna

    I gave these a shot and, though they were delicious, I always have trouble mixing soaked muffin/quick bread recipes thoroughly. I decided to call them “marbled pumpkin muffins”…just wondering if you have any advice for fully incorporating the soaked flour with the rest of the ingredients? I used my kitchen aid, but it didn’t seem to do the trick. I was afraid to over mix them since you aren’t supposed to over mix quick breads, but maybe it’s different with soaked recipes?

    [Reply to this comment]

    Katie Reply:

    Joanna,
    I guess I just beat them to death! But I know what you mean; soaking really gets some of the ingredients out of order. :) Katie

    [Reply to this comment]

  • Fight Back Friday February 19th | Food Renegade

    [...] (Toxic fish)9. Michelle @ HFL (How To Get More Whole (& Nourishing) Foods In Your Diet) 10. Kitchen Stewardship (SOAKED Pumpkin Muffin success!)11. Eat NAtto Now!12. The Cholesterol Plot Thickens (Melissa @CI)13. Healing Begins In The [...]

  • Ari-Food Intolerances Cook

    Can you make this with honey then if it’s soaked?
    .-= Ari-Food Intolerances Cook´s last blog ..Mini Easy Little Cheesecakes =-.

    [Reply to this comment]

    Katie Reply:

    Ari,
    I have a honey version of the recipe, but I just haven’t tried it soaked yet. I’m hoping it will work! (Let me know if you try it, ok?) :) Katie

    [Reply to this comment]

  • Claudia

    Hi Katie,

    I just tried these with banana instead of pumpkin, and ohmygoodness are they delicious. I made it with 100% whole wheat and they are not too grainy (surpringly) and i also added some coconut flakes and sunflower seeds into the soaking step. I am also a HUGE fan of your granola recipes. Thanks for having such a great blog!

    Claudia

    [Reply to this comment]

    Katie Reply:

    Claudia,
    Yay! It’s great to have other options with a recipe; thank you for adding the comment so others know they can try it! :) Katie

    [Reply to this comment]

  • Michelle

    Baked these today with mashed sweet potato instead of pumpkin; my almost two year old (birthday next week) decided that they were his “birthday cupcake” and has eaten 4 of them today!

    [Reply to this comment]

  • Jill

    I’m wondering about all these so-many-weeks-in-the-fridge muffin mixes…aren’t they just essentially soaked grain muffins in the end? I’m thinking something like this recipe which I haven’t tried:
    Refrigerator Muffins *
    Wet Mix:
    2 cups boiling water
    2 cups rolled oats
    1 cup oil
    2 cups brown sugar
    4 eggs
    4 cups plain low fat yoghurt or buttermilk
    2 cup dried mixed fruit

    Dry Mix:
    3 cups wholemeal flour
    2 cups plain flour
    4 cups allbran or flakey bran
    4 teaspoons baking soda

    Combine rolled oats and boiling water in a bowl and allow to cool. Thoroughly combine the oil, sugar, eggs and yoghurt and stir in the mixed fruits. Add to the soaked oats.
    Combine dry mix and then thoroughly mix into wet mix. **Keep this batter in
    a sealed container in the refrigerator for up to six weeks. Gently mix
    before placing into muffin pans to bake.**
    Bake medium hot oven for 20 – 25 mins for 12 muffins.
    Makes 40 – 50 muffins.

    [Reply to this comment]

    Katie Reply:

    Jill,
    Sounds like a recipe I used to love! A few things make it not “soaked”. 1. the batter would need to be at room temp or above for 12-24 hours, and 2. the cereal obviously is already cooked and extruded and such, so you can’t really “soak” it after that. :) Katie

    [Reply to this comment]

  • Wardeh @ GNOWFGLINS

    Made these today! Mmm… my house smells good. I used spelt flour (my favorite) and even though I used more initially than the recipe states, as that is typical for spelt, I think I should have used even more. The batter was pretty wet, even using a dry sweetener. So next time I’ll add a whole ‘nother cup of flour, instead of just 1/2 cup more. I added the oil with the other ingredients, not in the first step. And, I added raisins cuz we love those. :)

    Thanks for a great recipe!
    .-= Wardeh @ GNOWFGLINS´s last blog ..Mediterranean Cucumber-Tomato-Mint Salad =-.

    [Reply to this comment]

    Katie Reply:

    I am so amazed that all these changes yielded perfectly beautiful bread! Your photos at the post are just fabulous: http://gnowfglins.com/2010/09/08/soaked-pumpkin-bread/ :) Katie

    [Reply to this comment]

    Wardeh @ GNOWFGLINS Reply:

    Well, to your credit, it is just a great, flexible recipe — the best kind! I handed my husband two slices of the pumpkin bread and a glass of raw goat milk tonight and he said, “Nice….” Nice could be a lame word, but he put some oomph into it. :)
    .-= Wardeh @ GNOWFGLINS´s last blog ..Soaked Pumpkin Bread =-.

    [Reply to this comment]

  • Soaked Pumpkin Bread | GNOWFGLINS

    [...] parent recipe, soaked pumpkin muffins from Katie @ Kitchen Stewardship, appear in Katie’s fabulous eBook, Healthy Snacks To Go. [...]

  • Judy

    Planning to make pumpkin bread tomorrow, soaking tonight, and ran across your muffin recipe. Appreciate all the practice you’ve had…I’ll be stopping back by, for sure to compare notes :)

    [Reply to this comment]

  • Aly Kat

    Wow! I just ran across this site/recipe & thought “soaked” sounds interesting & I have all these ingredients, so I got it started & plan to bake tomorrow morning for breakfast. THEN I read all the comments & the danger of not rising. After mixing up my double batch (lol), here’s to hoping they turn out perfect 1st time! Can’t wait!! THX

    [Reply to this comment]

    Katie Reply:

    Aly Kat,
    I’m dying to know – how’d they turn out? :) Katie

    [Reply to this comment]

    Aly Kat Reply:

    They were all gone in 24 hours!! Yum! They were not very high but they were not flat. Nice & moist! But they definitely need to be made in the muffin pan liners. I made 2 pans of the mini muffins w/o the liners & they didn’t pop out too well. They were eaten up anyway! lol Thanks so much for sharing!

    [Reply to this comment]

  • Emily S.

    Okay, so I am new to soaking, and in the idealistic phase. Then I read all the comments about bread not rising, soaking things not tasting as good, etc., and I was a little disheartened. But! since all I’ve soaked was some oatmeal, I thought I’d try it for myself. And since the original recipe is so good, I figured that even 95% as good would still be pretty good. So I soaked the flour and made the batter and tasted it–not so good. Acidic and bitter would be a good way to describe it. But having hope in the oven and in others’ comments, I forged ahead. I also added about 1/2 tsp. of stevia (Kal brand) and about 1 1/4 c. raisins to boost the sweetness, since I was nervous about the taste.

    My heart sunk as I saw two trays of high flattop muffins, some with just the slightest bit of concavity. (I doubled the recipe and got 24 big ones and 19 minis.) And it took about 30 mins instead of 45 (one pan got the slightest bit of a burnt taste) and the minis got about 17 min.–they were more raised than the big ones and a bit prettier! But I took them out, let them cool a bit, and behold!!

    They were delightfully tasty and incredibly tender… The ones that didn’t get slightly overcooked were amazingly moist–SO moist! The slightly overcooked ones held their ground like normal muffins. And the bitterness was all but gone!! (I think maybe part of the initial bitterness was due to the fact that I used whole wheat pastry flour instead of white whole wheat?)

    Katie, thanks for helping me boost my confidence in soaking my flour! I wanted to try it with honey, but I didn’t have the guts! I think next time I will. :)

    [Reply to this comment]

    Katie Reply:

    Emily,
    Way to persevere! So glad it worked out – I would refrigerate the muffins just in case, as I find sometimes that wonderful moistness results in a very short shelf life. Enjoy! :) katie

    [Reply to this comment]

    Emily S. Reply:

    LOL! Refrigerate the muffins! I don’t think I will ever find out the shelf life of the muffins because they will be gone before that point! :)

    [Reply to this comment]

  • angela

    Just pulled them out of the oven and wow… they are yummy… I did use (organic) 1/2 ww flour and 1/2 white flour and added ground flax seed just b/c i add it where ever I can…. I will be making these again for sure thanks so much!!

    My kids love them to

    [Reply to this comment]

  • Jenna

    Thank you SO much for a great recipe! I’ve made these twice this week with fresh-milled Kamut flour, sweetened th with raw honey, added a tad bit more spice and topped them with walnuts before baking. OH, MY – are they heavenly! So thankful for moist, springy muffins instead of the dense bricks that normally come out of my oven when baking with fresh white wheat flour :)

    [Reply to this comment]

  • shannon

    Love these Katie! Made them this morning with leftover pumpkin from Thanksgiving. I doubled the cinnamon since I love cinnamon and added pecans. So good. Thanks

    [Reply to this comment]

  • Chris

    Katie, love your blog! We made these a few days ago. But instead we made them with homemade applesauce and walnuts and sucanant. They were delish! Thank you so much for this wonderful healthy recipe.

    [Reply to this comment]

  • KJ

    I started the soaking process! I’m anxious to make a healthy snack for my four little ravenous little people! Just want to ask… do I need to keep a cover on the ingredients that are soaking? Or just a cloth?

    [Reply to this comment]

    Katie Reply:

    KJ,
    I’m a little late seeing this question, but hopefully you did enough to keep the moisture in. As long as your batter doesn’t dry out, you’re fine. I often cover with a plate b/c it fits my bowl. :) Katie

    [Reply to this comment]

    KJ Reply:

    I decided to cover them, which kept it nice and moist. They turned out fabulous! My kids were begging me for more. I roasted some sweet potatoes to use and have another batch soaking for tomorrow! I saw another reader used bananas. I’ll do that next :)

    [Reply to this comment]

    KJ Reply:

    I was wondering if you might know why my muffins keep ending up slightly concaved? Is there something I can adjust to avoid it? They taste amazing, but they have a little dip in the middle. :) I’m going to make the best of it and add a little dollup of sweet cream cheese and some blueberries on top.

    [Reply to this comment]

    Katie Reply:

    KJ,
    It’s not just you! I fiddled a little with the baking soda/powder amounts in the recipe to no avail. A lot of my soaked stuff does this… ??? If I figure out the secret, I’ll definitely update the post! :) Katie

    [Reply to this comment]

    Deanna Reply:

    Found your website today. I love it. I’ve never soaked flour before but I do have a baking tip you could try. When baking muffins I get them to pop up by preheating the oven to 500 degrees. When I put the muffins into the oven I adjust the oven temperature to the recipes called for temp and bake as normal. When doing this I can always fill muffin tins to the top instead of 2/3. Don’t know if it will work the same for soaked, but it wouldn’t hurt to try.

    [Reply to this comment]

  • Keala

    These were delicious! I made banana muffins using Kamut flour and raw honey and they were so moist! Actually they were so moist I ate one and thought maybe they aren’t done and then 3 min later they were a little dry. Boo hoo! Next batch I got right. It took 35 min at 325 in my oven. The tops raised and looked nice, no concave. Lucky me! I soaked for 24 hrs. I mixed the soda/powder with electric mixer to make sure it was distributed (maybe that helped?). I will make pumpkin ones soon to test out for Thanksgiving breakfast. Thank you for this website! It is helping me get started grinding my own wheats and making soaked goods and so far so good.

    [Reply to this comment]

    Katie Reply:

    Awesome! I had totally successful muffins this week, too – just changed the recipe to add a bit more leavening… :) Katie

    [Reply to this comment]

  • The hierarchy of muffins, with a recipe for sweet potato muffins | Repetition Is Key

    [...] Sweet Potato Muffins.  These are loosely based on Katie’s Soaked Pumpkin Muffins.  I think I’ve only made these with pumpkin once.  Sweet potato puree is easier to come by, [...]

  • Kirstie

    Made a double batch of these this morning – and they are a disaster! :( Soggy sunken messes. Going to stick to the non-soaked version – that always worked nicely for me.
    #everything’sgoingwrongtoday

    [Reply to this comment]

    Keala Reply:

    Mine were a disaster too! I had an awesome batch using banana, but this time I did pumpkin muffins. They were burnt on outside and gooey on inside. And the cloves tasted horrible under baked. I tried adding more leavening to second batch and it baked in the middle but still didn’t rise.
    The only difference (besides being banana) was that I soaked it differently – only flour and buttermilk. I don’t know that that would do it. I think I’m going to stick to non-soaked too and maybe attempt again when I’m not craving them anymore. It was sad to not be able to eat them! :(

    [Reply to this comment]

    Katie Reply:

    Kirstie and Keala,
    Hmmm, and I just had some of the best soaked muffins ever this fall I do think getting things mixed well helps a lot. Keala, I would think that just the flour and buttermilk would make a difference, as it’s almost too doughy and not moist enough to mix with the rest of the stuff, isn’t it? Sad that you guys had sunken muffins! :( Katie

    [Reply to this comment]

    Keala Reply:

    The flower and butter milk soaked batch turned out just fine. It was really moist. It was the other way that didn’t work for me. I will try mixing it really well. Did you add more baking soda or powder to your recipe? In an earlier comment i thought you said you put more leavening in.??

    [Reply to this comment]

    Katie Reply:

    Keala,
    I did add leavening, but that’s reflected in the recipe (updated the post). Sometimes soaked things just flop for me – this recipe has generated some concave banana muffins – but lately the pumpkin ones have been great. ??? I hope it works for you next time! :) katie

    [Reply to this comment]

  • Melissa

    I have my first batch of these soaking for breakfast in the morning. We love all things pumpkin so I am super excited to see how these turn out! I soak a lot of things but have never tried soaked muffins/quick breads so I hope it works for me.

    [Reply to this comment]

    Katie Reply:

    Melissa,
    Hope they turned out delish! :) Katie

    [Reply to this comment]

  • Charlotte

    Katie, these are wonderful! I tried to convert my muffin recipes to soaked, and it never worked. I had no idea they needed baking soda to help! These are delicious as pumpkin, and this morning we had them with banana instead. Even better, I’m inclined to say! Really moist and sweet (with only 1/3 cup succonat!), better than my old standby banana muffin recipe. I tried them as applesauce muffins last month, after we picked 50 lbs of apples and made tons of sauce. They were scrumptious as well! A great versatile recipe.

    [Reply to this comment]

    Katie Reply:

    Charlotte,
    I’m so happy to hear that! Your comment makes me want to go make some more, maybe with applesauce. Yummy. :) Katie

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  • lauren

    These were sooo good!! I will def. be keeping this recipe! Thanks! I did notice that they were completely done after 30 minutes though!! I also think next time I will add chopped walnuts and cranberries!!! They def. don’t need it–but I think it would add a whole other dimension for the mouth!!!

    [Reply to this comment]

  • Elise

    Can I use frozen pumpkin puree for these? I cooked up a few pumpkins in October and froze the puree.

    [Reply to this comment]

    Katie Reply:

    Elise,
    Yes! It’s the best – just make sure your pumpkin isn’t too watery… :) Katie

    [Reply to this comment]

  • rosebriars

    These were amazing. I made a double batch t the first time and although they were flat I didn’t care; even the picky kid gobbled them up. I topped mine with yogurt cheese, YUM!

    [Reply to this comment]

  • Taylor via Facebook

    I bake these all the time! LOVE this recipe!

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  • Tina via Facebook

    I LOVE this recipe!

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  • Patricia via Facebook

    Just what does the soaking do for the muffins (or whatever)?

    [Reply to this comment]

  • Michal

    Thank you! Made this recipe last night and this morning, and the muffins were delicious. I used whole wheat flour and didn’t have any problems whatsoever. I use Mark Bittman’s Overnight Yeasted Waffles recipe all the time (I’ve been making it for years) and just realized that it is officially a soaked grain. Yippee! (Oh, and I’ve been using 100%whole wheat flour in the recipe for years, too, no ap added).

    [Reply to this comment]

  • Banana

    I tried your recipe, and made some interesting changes, but they are delicious! I added grated beets in place of the pumpkin, and also added mixed berries, dark chocolate, and a little extra sugar to compensate for the “earthy” beets.

    I left the dough to soak for a little over 24hrs, because I was busy, and when I mixed it with the other ingredients it was really gooey. Lots of gluten had formed, but it mixed together, and baked evenly. My “muffins” did not rise at all, most were concave, but they were really tasty. The kids ate them up. I’m just not sure I would serve them to company. ;)

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Beets! That’s awesome! I will be getting beets galore from our CSA and am the only person in the house who will touch them, so I foresee beet muffins in our future. Raw grated beets? Thanks for fiddling! I made these recently and got all concave, too, just after I thought I had fixed that problem. Ah, well.
    :) Katie

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  • Charlotte

    I make these a few times a month, and we LOVE them. When I got a batch soaking the other day, I forgot that we’d run out of eggs! So in the morning I stood there, wondering what to do. Then I tried using applesauce (luckily we’d just been to an orchard and I made lots of sauce). Half a cup in place of the eggs worked perfectly — I may even do it this way when we do have eggs! We go through so many eggs and the cost of healthy, local ones is so high. So for anyone reading comments who likes to try variations of recipes, it’s a safe one to try!

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Charlotte,
    That’s awesome to know! If you’re ever out of applesauce, too, you can use 1 Tbs. ground flax with 2 Tbs. water in place of each egg.
    :) Katie

    [Reply to this comment]

  • Maryanne

    Hi Katie,

    These look so good! (But, I think you’re missing part of step 1, and all of step 2 in the instructions!) I can’t wait to make these. And, thanks for doing all the trial/error in your kitchen so I don’t have to do as much in mine! :) Every recipe I’ve made from your website has been great.

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Maryanne,
    Holy cow! You’re right! We just reformatted into that pretty green box there, and apparently some copying and pasting went seriously awry! Phew – thanks for the heads up; this is an important recipe to have right this time of year! :) Katie

    [Reply to this comment]

    carole Reply:

    LOL- i was thinking the same thing; i don’t see where it says to add in the yogurt, but i’m assuming it’s to the soaking mixture to make it acidic, right? It doesn’t say to add it with the sugar, etc., so i’m going to add it to the flour, oil,etc. But please correct me if i’m wrong! :-)
    thanks for all you do, Katie!

    [Reply to this comment]

    Katie @ Kitchen Stewardship Reply:

    Carole,
    You’re absolutely right! Sorry this recipe got so butchered in the transfer…but at least it’s nicely printable now, and hopefully we’ve caught all the “oopses.” Thanks for the alert!
    :) Katie

    [Reply to this comment]

    Carole Reply:

    Oh, boy, were these muffins ever good!!!!! I used the all honey version and even though they came out of the oven flat, they were moist, light, and honestly the best muffin I’ve ever made- more like cake :-). So, so good! Oh, I used cinnamon sugar on the top, just for fun, and I like the little “crunch” it gave them. I could go on and on, but suffice to say, I cannot wait to make them again!! Thank you, Katie!!

    [Reply to this comment]

  • Jenn

    Looking forward to trying these! I’ve made soaked yeast bread, but not a soaked quick bread. I noticed the 2 Tbs buttermilk or plain yogurt was left out of the instructions for soaking in step 1. Approximately how many muffins does this recipe make?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Whoops! You’re right, it goes in the soaking step – and it makes 12 muffins, sometimes with a little leftover. :) Katie

    [Reply to this comment]

  • Lora

    I just made these and they came out great. Here is what I used with a double batch:

    - freshly roasted and pureed pumpkin (squeezed out as much water as possible)
    - 1c. sucanant, 1/3 c. date sugar, 2/3 c. honey (ran out of sucanant)
    - NO EGGS (dd was baking with me and I completely forgot)
    - 1-1.5 c. mixed dried fruit (thinking it would help soak up extra water from the pumpkin)
    -everything else was doubled in the recipe
    -baked 325 about 35-38 min

    I can’t believe I forgot the eggs as I have about 10 dozen in the frig right now. But even without them, the muffins are moist and holding together really well – not concave at all. They came out of the tins easily and are standing tall on the cooling rack. However, I did use the remainder of the batter to make a small loaf and they broke apart and is very gooey inside. Should have stuck with the muffins :)

    [Reply to this comment]

  • Janis

    Last week I soaked my flour with every intention to make them the following day. To my surprise the next morning we lost power from a storm. Not wanting to waste anything I put my soaked flour into the freezer. We got power back 2 days ago! I defrosted the dough and mixed it up with the rest of the ingredients. I hadn’t put the pumpkin in during the original soaking and wasn’t sure if I put the butter. Well I am convinced that this recipe is fool proof lol. After all of that they still came out absolutely delicious! My whole family loves them which is hard to do! Thank you very much! I am learning so much from your wonderful website! By the way I used all whole wheat flour with no problem.

    [Reply to this comment]

    Janis Reply:

    I also added 1 tbsp. chia seeds to the batter and cut back a tad on the butter.

    [Reply to this comment]

  • Sarah L

    Can you soak with pasteurized buttermilk? I guess my question is, are we using buttermilk for its acidity or its live cultures?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Sarah,
    Really, just the acidity, but I do think that buttermilk from a store says “pasteurized milk” meaning it was past. before culturing. I’ve made new buttermilk from store buttermilk before, so I do think there are live cultures in most brands. ?? Hope I didn’t answer too late – sorry I’m so behind! :) Katie

    [Reply to this comment]

    Maryanne Reply:

    I’ve made buttermilk using Kate’s whole milk buttermilk (in the curvy yellow bottle). Turned out great.

    [Reply to this comment]

  • Nikki

    These were so good! I used a little over 1/2 cup of rapadura and I thought they were plenty sweet. The texture is awesome though. Thanks for sharing!

    [Reply to this comment]

  • Shauna Howard

    Just to let you know, the Print button doesn’t work, it takes you to another page of this without the Print button. Just FYI. But thanks for the recipe, I love the soaked version!!

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Hmmmm…very odd. Let’s see if my knowledge of html is worth anything here!

    I think I actually fixed it. Go, me! Thanks for bringing that little error to my attention. :) Katie

    [Reply to this comment]

  • How to Soak Whole Grain Flour & a Recipe: Soaked Honey Whole Grain Bread | Modern Alternative Kitchen

    [...] successfully made soaked yeast bread, crackers, muffins, banana bread, granola, graham crackers, and more. Soaking does not work as well for recipes that [...]

  • Missyb

    Oh my! These were so delicious. I used a mixture of spelt and white whole wheat(was trying to use up last of spelt). This changed the cooking time to only 30min. for me.
    I’m only sorry I didn’t double the recipe. Will be making again and doubling soon. I put a few choc. chips in half the muffins for the kids. They said the ones without were just as good. ;)
    FYI-I just found this site and I love it. Searched for soaking whole wheat and there you were.
    Thanks.

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    It’s definitely one of our favs; so glad you liked it! :) Katie

    [Reply to this comment]

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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