Mother Would Know

Home Cooking Beats Take-Out

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
  • About
    • About Laura / Mother Would Know
    • Privacy Policy
    • Websites I Love
  • Recipes
    • Browse All Recipes
    • Appetizers & Snacks
    • Beef & Lamb
    • Beverages
    • Bread
    • Breakfast & Brunch
    • Sweets
    • Fish & Seafood
    • Grains
    • Pasta & Noodles
    • Pork
    • Potatoes
    • Poultry
    • Salads
    • Sandwiches
    • Sauces & Condiments
    • Soups & Stews
    • Vegetables
  • Kernels of Wisdom
    • Browse All Kernels
    • Cooking Equipment
    • Definitions
    • Ingredients
    • Techniques
  • Archives
  • In The News
  • Work With Me
    • For Companies, Brands, & Trade Associations
    • For Individuals
  • Contact

Multigrain Pumpkin Yogurt Muffins

May 5, 2022 by Laura 2 Comments

Sharing is caring!

7 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Last week I decided to avoid white flour, white potatoes, and sugar for two weeks. What was I thinking? It’s torture for a gluten lover and sweet-a-holic like me. Plus, my beloved worships bread (mostly pizza) and potatoes the way some people worship a deity. While I have lost a few pounds, it is a test of willpower of the highest order.

Luckily, these multigrain pumpkin yogurt muffins came to the rescue. While not the scones or streusel-topped cake of my dreams, they are the closest I’ll get to sweets for another week. And they will keep me coming back for more. 

pumpkin yogurt muffins stacked with one topped with chips and unsweetened coconut on top

Not to dis them – they did the trick. I downed one with coffee this morning and it came close to satisfying my craving. I just don’t want to mislead you. They are not sweet. Still, they are moist and lovely in a not-savory-yet-not-quite-sweet way.

Inspired by a New York Times Cooking recipe and the comments that follow, they are far from the original. That recipe called for only one type of flour – whole wheat – and mashed bananas. I used several types of flour and pumpkin purée rather than bananas. Plus, the original used sugar, which I didn’t, of course.

The overall technique is the same as for most traditional muffins. You combine the dry ingredients in one bowl and the moist/wet ones in another. Then you add the moist/wet ingredients to the dry ones, mix them gently together just until combined and then divide among the muffin tins.  They bake up easily (without puffing up much) and cool quickly. 

overhead of multigrain pumpkin yogurt muffins unbaked in the muffin tin

overhead of multigrain pumpkin yogurt muffins after baking and taken out of muffin tin

The comments to the original helped me shape this recipe, along with a cruise through my bulging pantry to find items that I might use for these muffins. The result is tasty enough that my beloved ate several, even though he hasn’t followed me down this “no white carbs” path.

wholegrain pumpkin yogurt muffins with pumpkin seed topped muffin forward

These muffins do have a number of ingredients. But they are simple to pull together and bake quickly. So once you get the ingredients together, you can make them in less than an hour.  And you could even eat them just a few minutes after they come out of the oven. 

ingredients for multigrain pumpkin yogurt muffins

I’m just beginning to experiment with flours other than white but I have already come to one conclusion. Whole wheat flour can be heavy. 

How to avoid white flour in baked goods, without the heaviness of all whole wheat?

  • Use several different types of flour. That’s the route I chose for these Multigrain Pumpkin Yogurt Muffins. The combination of whole wheat, spelt, and oat flours yielded a nice texture in the muffins. Spelt flour is a type of wheat flour. This Bon Appétit article has a good description of how spelt flour acts, and what it tastes like. While it looks somewhat like whole wheat, spelt acts more like all purpose white and has a nutty taste that provides body without the heaviness we associate with whole wheat flour. spelt and whole wheat flour side-by-side
  • Combine white whole wheat and “regular” whole wheat. I’ve done that before, especially when fooling around with my banana bread recipe. It works nicely in the right circumstances, but I didn’t have any white whole wheat on hand. What’s the difference between the two whole wheat flours? They are milled from different types of wheat, but both are whole grain flours and they are nutritionally the same. White whole wheat has a milder flavor and looks lighter in color. 
  • Use whole wheat pastry flour. Like white whole wheat, it is milled from different flour than “regular” whole wheat and is softer. with less protein than “regular” whole wheat, whole wheat pastry flour has a tender crumb and can be used whenever baking soda and/or powder are the leaveners (but not yeast.)  

I’m looking forward to more experimentation with white flour and sugar substitutes. But in the meantime, I think I’ll have another muffin. 

multigrain pumpkin yogurt muffin topped with pecans split open

5 from 1 vote
Print

Multigrain Pumpkin Yogurt Muffins

Start your day or snack on these - either way Multigrain Pumpkin Yogurt Muffins will help you stay away from "white carbs" (i.e. white flour and sugar) while satisfying that urge for a muffin.

Course Bread, Breakfast, Brunch, Snack
Cuisine American
Keyword acorn squash, pumpkin, wholegrain, yogurt
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12 muffins
Author Laura

Ingredients

  • 1/2 cup whole wheat flour 2 oz./56 g
  • 1/2 cup spelt flour 1 & 3/4 oz./50 g
  • 1/4 cup oat flour 8/10 oz./23 g See note below to use oats instead of oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher or fine sea salt
  • 1 cup pumpkin purée (Not pumpkin pie filling, which is sweetened) 8 oz./227 g
  • 1/2 cup plain yogurt, nonfat, lowfat or whole milk 4 oz./113 g
  • 1 large egg, at room temperature
  • 1/4 cup granulated sugar substitute (any 1-for-1 brand) or equivalent to 1/4 cup granulated sugar 1 & 8/10 oz./50 g
  • 1/4 cup neutral oil (avocado, grapeseed, canola, etc) 60 ml.
  • 1 teaspoon molasses
  • toppings - e.g. pumpkin seeds, chopped nuts, shredded or flaked unsweetened coconut, unsweetened chocolate chips

Instructions

  1. Pre-heat oven to 375° F/190° C. Line a 12-cup muffin tin with paper liners

  2. In a medium-large bowl, whisk together the dry ingredients (flours, baking soda and powder, cinnamon, and salt.)

  3. In a separate, smaller bowl, whisk together the sugar substitute and the moist/liquid ingredients (pumpkin purée, yogurt, egg, oil, and molasses.)

  4. Pour the wet ingredients into the larger bowl of the dry ingredients and gently mix them just until you completely combine them. (No flour should be showing.) Scoop the batter into the muffin cups and add any toppings you desire.

  5. Bake for about 20 minutes, until a toothpick inserted into a muffin comes out clean. Let the muffins rest in the pan for 5 minutes, then carefully move them to a wire rack.

Recipe Notes

If you don't have oat flour, it is easy to make by grinding oats (either regular or quick oats work) in a food processor until they are a floury consistency. The oats do not have to uniformly ground. It is fine if a few bits are coarser than the rest. 

 

Filed Under: Appetizers & Snacks, Archives, Breakfast & Brunch, Recipes Tagged With: muffins, no sugar, oat flour, pumpkin, spelt, whole wheat, wholegrain, yogurt

« Pistachio Chocolate Crispy Rice Treats
Savory Salmon Goat Cheese Scones »

Comments

  1. paperhelp says

    September 16, 2022 at 9:16 am

    5 stars
    Thank you for always sharing your expertise in such a gracious manner with everyone at all times.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

Join me for cooking adventures. You’ll gain confidence in your cooking abilities, find new ways to save time and money when preparing meals, and discover recipes and tips. Plus, we’ll enjoy ourselves.

Get 5 easy tips for home cooking success, checklists & recipes.

We never share your information.

Search

Follow Laura Kumin-MotherWouldKnow's board MotherWouldKnow Recipes & Tips on Pinterest.

Copyright © 2010-2025 Laura Kumin · All Rights Reserved · Privacy Policy · Implemented by WPopt

7 shares
MENU & SEARCH
  • About
    • About Laura / Mother Would Know
    • Privacy Policy
    • Websites I Love
  • Recipes
    • Browse All Recipes
    • Appetizers & Snacks
    • Beef & Lamb
    • Beverages
    • Bread
    • Breakfast & Brunch
    • Sweets
    • Fish & Seafood
    • Grains
    • Pasta & Noodles
    • Pork
    • Potatoes
    • Poultry
    • Salads
    • Sandwiches
    • Sauces & Condiments
    • Soups & Stews
    • Vegetables
  • Kernels of Wisdom
    • Browse All Kernels
    • Cooking Equipment
    • Definitions
    • Ingredients
    • Techniques
  • Archives
  • In The News
  • Work With Me
    • For Companies, Brands, & Trade Associations
    • For Individuals
  • Contact