For those days, here's a quick and crunchy muffin with the same whole grain goodness in less time.
Quick and Crunchy Multi Grain Pumpkin Muffins (makes 1 dozen)1 cup (240 ml) pumpkin puree (double this if you want to use a whole can of pumpkin)
1 cup (240 ml) buttermilk (here's how I make mine)
1/4 cup (50 g) brown sugar
1/4 cup (60 ml) vegetable oil
1/2 teaspoon vanilla
1/4 cup cracked multigrain cereal
1/4 cup cornmeal
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
handful (scant 1/4 cup, 25 grams) mini chocolate chips (optional)
Preheat the oven to 400 degrees. Spray a regular size 12 hole muffin pan. Mix the wet ingredients (pumpkin through vanilla) in a large bowl until thoroughly combined. Pile the dry ingredients on top, then, stir until just combined. If you want (my kids are nodding their heads) toss in a handful of mini chocolate chips. Stir until combined. Fill muffin cups 2/3-3/4 full (a large scoop** works great for this). Bake at 400 degrees for 15-18 minutes. Cool in pan for 5 minutes, then transfer to a cooling rack.
**My scoop holds 3 Tablespoons (1 ½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ Tablespoons into each muffin well. The muffin wells in my regular muffin pans each hold 3 ounces by volume.
In addition to this recipe, you can find all my muffin recipes, from Apple Cider Forgot the Sugar to Zucchini Nutella, to your right----> in my Recipe Index by Category.