Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins

Another week and another awesome muffin.  These Pumpkin breakfast muffins are a winner!

Pumpkin Breakfast Muffins

As I continue my crusade to have muffins ready every morning to grab and go for a healthy breakfast, this week I finally got around to pumpkin muffins.  I generally think of pumpkin as a fall treat but there is absolutely no reason why a pumpkin muffin can’t be eaten all year round.  I also love the combination of the spices in the muffin with my morning  coffee at my desk.  

Pumpkin Breakfast Muffins

As usual, I have tried to remove as much fat and sugar as I can while still getting some well needed breakfast calories in and some fruit and nuts to make for a healthy breakfast.  I have noticed over time that the more fruit that I can pack into a breakfast muffin, the less sugar that I need to add.  I have packed these little guys with raisins and cranberries for a little sweet and a little sour.  I also feel like every pumpkin pastry requires pumpkin seeds.  I just like it that way. 

These muffins are quick, easy, packed with nutrients and good all year round for a great and fast breakfast! 

Pumpkin Breakfast Muffins
A healthy alternative to the standard breakfast baked good.
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Ingredients
  1. 1 cup whole wheat flour
  2. 1 cup all purpose flour
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1 tsp ground cinnamon
  7. 1/2 tsp ground cardamon
  8. 1/2 tsp ground nutmeg
  9. 1/4 tsp ground coriander
  10. 1/2 cup brown sugar,
  11. 1/4 cup coconut oil
  12. 1/2 cup applesauce
  13. 1/2 cup canned pumpkin
  14. 1/3 cup greek yogurt
  15. 2 eggs beaten
  16. 1 tsp vanilla
  17. 1/4 cup golden raisins
  18. 1/4 cup dried cranberries
  19. 1/4 cup pumpkin seeds
  20. 1/4 cup oats
Instructions
  1. Preheat oven to 400 degrees and line 12 muffin tins with papers.
  2. In a large bowl combine all of the dry ingredients except for the fruit, the nuts and the oats.
  3. In a separate bowl, combine the wet ingredients.
  4. Pour the wet ingredients into the dry and gently fold to combine until just moist (do not over mix this)
  5. Add in the fruit and nuts and fold in very gently.
  6. Scoop the mix into he 12 muffin tins and sprinkle the oats over the top.
  7. Bake for 25 minutes until done.
  8. Let cool on a rack.
Notes
  1. I find that if I refrigerate these, they will last all week. Just make sure to either let them come up to room temperature before you eat it or better yet give it a couple of seconds in the microwave to bring it back to a soft and warm muffin.
The Gilded Sprout http://thegildedsprout.com/

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