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This recipe was inspired by another recipe that a friend shared with me recently. I will be sharing that recipe soon too! But I love that this pumpkin muffin recipe has more than just whole wheat flour in them. It is always good to try to use a variety of grains in your baking, and these turned out really yummy! As a plus, there is no oil or butter in this recipe! I am also going to work on a 2-stage process recipe for these muffins. I am thinking that you could replace the milk with buttermilk or yogurt and soak the flour, oat bran, and flax in the buttermilk overnight, then add in the rest of the ingredients. I’ll post that variation when I have it perfected!
MULTI-GRAIN PUMPKIN MUFFINS
In a large bowl mix up the following:
2 cups whole wheat flour
½ cup oat bran
½ cup flaxseed meal
1 cup organic sugar or Sucanat
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon sea salt
2 teaspoons cinnamon
½ teaspoon nutmeg
In a medium sized bowl mix up the following wet ingredients:
1 cup applesauce
1 can pumpkin (or about 2 cups cooked, mashed)
¾ cup milk
1 teaspoon vanilla
Add wet ingredients to dry ingredients and mix well.
Stir in the following:
1 cup nuts, raisins, chocolate chips, etc. OR a mixture adding up to 1 cup
Fill muffin cups ¾ full and bake at 400 degrees for 20 minutes.
Makes 24 muffins.