Healthy Pumpkin Breakfast Muffins

Pumpkin spice: the flavor of fall.  As we settle into our new back-to-school routines we started thinking of the convenience of a healthy breakfast muffin and better yet, one that can sit overnight and bake up fresh in the morning.  Our beloved Stainless Steel Muffin pans undoubtedly start to get more use as the temperatures dip. 

Great timing! Our friend Sue from the fabulous blog A View From Great Island had just perfected an overnight muffin recipe and has shared the goods with us! The recipe is full of healthy ingredients -- 7 whole grain flours plus the bonus of chocolate. Of course we love the nutritional boost from these muffins versus the empty calorie versions. Pumpkin is loaded with beta-carotene, the 7 grains provide protein, fiber, vitamins and minerals, and the chocolate chips contribute with some antioxidants. The perfect muffin to grab on the way out the door! 

For more information on the many health benefits of pumpkins.

RECIPE (courtesy of The View From Great Island)

• 1 cup canned pumpkin puree (not pie filling)
• 2 large eggs
• 1/2 cup oil (we prefer to use coconut oil)
• 1 cup brown sugar (don't pack down hard)
• 2 Tbsp buttermilk (or regular milk)
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp freshly grated nutmeg
• 1/2 cup whole wheat pastry flour
• 1/4 cup oat flour
• 1/4 cup buckwheat flour
• 1/4 cup millet flour
• 1/4 cup barley flour
• 1/4 cup rye flour
• 1/4 cup amaranth flour
• 1 cup chocolate chips (plus a few extra for popping on top of the batter before baking)

INSTRUCTIONS

1) Set oven to 350F
2) Lightly spray or line a 12 cup muffin tin with paper or silicone cups
3) In a large mixing bowl, whisk together the first 11 ingredients. Make sure to work out any lumps in the brown sugar.
4) Fold in the flours, and then the chocolate chips, being careful not to over mix the batter.
5) Spoon or scoop the batter into the muffin tin. This recipe makes 11-12 muffins, so you can mound the batter a bit. I like to pop a few extra chocolate chips onto the tops of the muffins before baking for an extra tempting look. Push them into the batter slightly with your finger.
6) Bake for 25-30 minutes, depending on the size of your muffins, or until they have fully risen and are not jiggly or wet in the center. You can use a toothpick to check. If you are baking these the next day from the fridge, I recommend letting the batter come to room temperature before baking.
7) These muffins are magical when eaten warm. You can also reheat them for 15 seconds in the microwave.

1. What are your favorite pumpkin recipes?