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    Breakfast & Brunch

    Multigrain Pumpkin Muffins

    Multigrain Pumpkin Muffins

    It’s Sunday morning. It’s quiet and still in the house. The smell of dark roast hangs in the air. Karma is laying at my feet under the table, content with her walk and knowing her human is  not leaving the house today.  Crosslegged in my chair, I sip my warm coffee, sweet with milk. Outside squirrels continue to attempt to raid the bird feeder, blocked by the copper squirrel guard we purchased this year. Most of the leaves have fallen and been carted away. The sky is a dull greyish brown, a color that leaves me feeling subdued and restless at the same time. A winter storm is on the horizon.

    Sundays are a day of internal conflict. The impulse to plan ahead for the week nags my thoughts, the need to enjoy the peaceful free time back. I work very hard during the week, constantly doing. It’s one of my strengths and my faults. At lunch one day this week, my friend Nancy began to compliment me on my focus and ability to complete a large amount of work in the short times we are given. At our table was Paul, the social worker, stereo-typically wise. As he ate and listened to Nancy and I discuss multitasking, I could see his mind working. There’s a certain look to a person’s face when they have a comment brewing. The conversation lulled as we forked the last bit of lunch into our mouths. The tasks on my to-do list invaded into my thoughts and I began to gather my things obediently. Paul said something in this moment that gave me pause.

    “What happens when all of the things are done? There will be more things to do. You will have a very productive life, to be sure, but you won’t have taken any time to just be.”

    It’s such a beautiful thing when something so poetic emerges in a simple, casual conversation. Something so striking that it sticks with you, playing over in your mind days later. I’m so grateful for the wonderful people in my life and their insight. With my warm, half full cup of coffee in hand I decide to find a balance today. I decide to bake something healthy and delicious for our enjoyment this morning. The leftovers are part of my plan, making this week a little less stressful in the mornings.

    Multigrain Pumpkin Muffins

    These muffins are delicious. There’s no way around it, no need for adjectives or synonyms. Delicious. In accordance with my style of cooking, they are also a very healthy 220 calories each. Let’s take a look at the breakdown of ingredients. I’ve included some links for further reading if you care to investigate.

    I hope you enjoy these muffins as much as I do. It’s really almost surprising how healthy they are considering how delicious they taste. Surprise a friend with one in the morning, or consider other healthy muffins like Green Goddess Muffins or Apple Chamomile Muffins !

    Multigrain Pumpkin Muffins

    Multigrain Pumpkin Muffins

    Print Recipe
    Serves: 15 muffins Cooking Time: 1 hour


    • 2 cups whole wheat pastry flour + 1/4 cup
    • 3/4 cups old-fashioned oats
    • 1/4 cup flax seed
    • 1 cup darkbrown sugar, packed + 2 tbsp packed
    • 1 teaspoon salt
    • 3/4 tsp cinnamon
    • 1/4 tsp garam masala
    • ​1/2 tsp vanilla extract
    • 2 teaspoons baking powder + 1/4 tsp
    • 3/4 cup pumpkin purée (I bought a can)
    • 7 tbsp butter, room temperature and divided
    • 1 cup milk
    • 1/3 cup walnuts, processed to chunky pieces



    Preheat oven to 350°F.


    Combine 5 tbsp butter, pumpkin, and 1 cup brown sugar into a stand mixer. Beat until smooth. Add vanilla and mix to combine.


    Combine all dry ingredients ( 2 cups flour, oats, flax, spices, salt, baking powder). Add dry to wet ingredients in two parts, alternating with the milk. Mix slowly to combine, scraping the sides down in between dry ingredient and milk additions.


    Melt the remain 2 tsp butter. Combine with 1/4 tsp baking soda, 2 tbsp sugar, 1/4 cup flour, and walnuts. This should form a crumbly mixture.


    Grease and flour 2 muffin tins.


    Spoon batter into tins about 2/3 full. Sprinkle walnut crumble on top. Bake for 20 - 22 minutes, alternating pan positions half way through, until tooth pick inserted in the center comes out clean.


    Allow to cool on wire racks.


    Muffins keep up to 5 days room temperature, or 2 months frozen. Warmed up in the microwave for a new seconds makes an extra special morning treat!

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