Yes, that's right, I'm not done with pumpkin yet. In fact, I think pumpkin is something we should be using more frequently throughout the year, not just in the fall. It's healthy, cheap, and easy to use in so many different recipes, sweet and savory. Today I have for you a whole grain pumpkin muffin that uses whole wheat flour and oats mixed with the pumpkin and a bit of butter for richness. Lightly flavored with all those nice fall spices and a small bit of sugar for a little sweetness. I found these muffins to be a filling way to start my day in a hearty and healthy way and I think you will too.
Made with 100% whole wheat flour and some oats, these muffins live up to their whole grain name. But don't worry, they aren't dense and dry, the pumpkin along with some milk help keep them nice and moist. And there's a good amount of pumpkin in these which is how I like it, 3/4 cup for 6 muffins. If I'm going to add pumpkin to a baked good I want it to be a good amount, not this 1/4 cup for a whole loaf like you see in some recipes.
There is not a whole lot of sugar in these, so if you like your muffins to be on the sweeter side I would add a bit more, but for me these are perfect. If you mix in a nice sweet add-in such as dried fruit or chocolate you probably won't notice anyway.
Whole Grain Pumpkin Spice Muffins
Adapted from This Runner's Recips
- 1/4 cup (20 grams) rolled oats
- 1/4 cup (2 ounces) milk
- 1 c (4.5 ounces) whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger
- 1/8 teaspoon salt
- 3/4 cup (7 ounces) pumpkin puree
- 2 tablespoons butter, melted
- 2 tablespoons (1 ounce) brown sugar
- 1 tablespoon maple syrup (optional)
- 1/2 cup add-ins (dried fruit, nuts, chocolate, etc.)
Preheat your oven to 400 degrees Fahrenheit.
Place the oats and milk in a small bowl and let sit for 5 minutes to soften the oats. Combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl. In a separate mixing bowl, whisk together the butternut squash puree, butter, brown sugar, and maple syrup, if using.
Stir the oat and milk mixture into dry ingredients. Form a well in the center and pour in the wet ingredient mixture. Lightly mix together being careful to not overmix. (If the batter seems too thick, you may add an additional tablespoon of milk to the batter.)
Grease or line the cups of your muffin pans and divide the batter evenly amongst 6 tins. Bake for 12-14 minutes, until the domes are peaked and an inserted toothpick comes out clean. Let cool on a wire rack.