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Whole Wheat Pecan Muffins

Categories: Muffins

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By using a mixture of whole wheat and all-purpose flours, you can still have a moist cupcake that is more nutritious.



  • 32 oz. vegetable oil
  • 2 qt. whole wheat flour (Stone-Ground)
  • 3 lb. cream cheese (Pineapple-Flavored Cream Cheese, softened)
  • 4 tsp. salt
  • 2 lb. brown sugar
  • 8 tbsp. Clabber Girl Baking Powder
  • 3 c. Powered Sugar Glaze
    • 1 c. powdered sugar sifted
    • 1 tbsp. milk or orange juice
    • 1/4 tsp. vanilla
  • 1 lb. eggs plus 5 oz.
  • 48 oz. milk
  • 3 lb. all-purpose flour (unbleached)


Combine flours, brown sugar, baking powder and salt. Stir in pecans.

Blend milk, oil and eggs together. Add to dry ingredients and mix until well-combined.

Portion batter with a #8 scoop into 48 large greased muffin tins. Bake in 350 F oven about 35 minutes until browned.

Beat cream cheese with confectioner's sugar until smoothly blended.

Serve 1 oz. spread with each muffin.