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Pumpkin Buttermilk Breakfast Muffins


    Pumpkin Buttermilk Breakfast Muffins

    These muffins are not sweet, but the flavour is reminiscent of pumpkin pie with hints of ginger, clove, and cinnamon. While they’re loaded with fibre and rich in vitamins (pumpkin is a good source of antioxidants), up the protein ante by pairing with a piece of aged cheddar.


    1 cup (250 mL) organic whole wheat flour
    1 cup (250 mL) organic unbleached all-purpose flour
    1/2 cup (125 mL) chopped dried prunes or figs (about 10 whole prunes)
    1 tsp (5 mL) baking soda
    1 tsp (5 mL) each ground cardamom, cinnamon, and ginger
    1/4 tsp (1 mL) each sea salt and ground cloves 
    2 large free-range eggs
    1 cup (250 mL) puréed cooked pumpkin
    3/4 cup (180 mL) coconut palm sugar
    1/4 cup (60 mL) molasses
    1/4 cup (60 mL) vegetable oil or melted coconut oil
    1 tsp (5 mL) vanilla extract
    3/4 cup (180 mL) buttermilk
    3 Tbsp (45 mL) pepitas
    3 Tbsp (45 mL) slivered almonds

    Preheat oven to 400 F (200 C). Brush 12-cup muffin pan with oil or line with paper cups.

    In small bowl, whisk flours with prunes, baking soda, cardamom, cinnamon, ginger, salt, and cloves.

    In large bowl, whisk eggs. Then whisk in pumpkin until smooth. Whisk in sugar, molasses, oil, and vanilla. Gently fold in flour mixture in two batches, alternating with buttermilk, just until mixed.

    Divide batter among cups. Sprinkle pepitas and almonds overtop. Bake until a toothpick inserted in centre of largest muffin comes out clean, about 20 to 25 minutes.

    Make ahead tip: Cool muffins, then wrap individually and freeze. Defrost on counter overnight. Great at room temperature or warmed in the oven.

    Makes 12 muffins.

    Each muffin contains: 246 calories; 5 g protein; 8 g total fat (5 g sat. fat, 0 g trans fat); 40 g total carbohydrates (21 g sugars, 3 g fibre); 212 mg sodium

    Wheat-free option

    Replace both white and whole wheat flours with an equal amount of gluten-free flour mix. Try this homemade mix, which works well with most muffin recipes.

    1 cup (250 mL) brown rice flour
    3/4 cup (180 mL) potato starch or tapioca starch
    1/2 cup (125 mL) buckwheat flour
    1/4 cup (60 mL) quinoa flour or almond flour
    1 1/2 tsp (7 mL) xanthan gum

    Place all ingredients in a bowl and whisk to evenly mix.

    source: "Breakfast", alive #375, January 2014


    Pumpkin Buttermilk Breakfast Muffins




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