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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.