Some days you just wake up and want a muffin and a nice BIG cup of coffee. This was one of those mornings. Luckily, it’s also a weekend morning so I was able to enjoy all of the above, in the comfort of my PJ’s and completely homemade. Whenever I get a hankering for muffins, it’s usually for carrot raisin or bran muffins. Some people might protest and say that if it has vegetables in it, it’s not a “real muffin”. Well, most store bought muffins are really just cupcakes without frosting or generic blueberry. Neither of which are very appealing to me. I love to bake, and I do love a good muffin, but I need my PROTEIN in the morning to get going. Protein and a large cup of coffee. That’s where these little guys are a life saver for me. I use chickpea flour, which has higher protein that other flours, greek yogurt, AND walnuts! It’s got everything you need: protein, carbs, healthy fats, it’s filling, convenient and delicious. I don’t taste the chickpea flour but I love the extra protein that these little guys pack in!
Who doesn’t love muffins? Delicious, warming, hearty and the thing I love the most is the crunchy muffin top! On more than one occasion I’ve eaten the muffin top and left the rest, usually because there isn’t enough goodness throughout the rest of the muffin to keep my interest. I might have muffin ADD. That’s one of the reasons I LOVE making muffins at home, not only does the whole house smell amazing, but I love baking and it’s fun to make them exactly how I want and they are a wonderful easy breakfast option!
Wednesday night I roasted my own pumpkin (you can read the post here) in the effort to prepare the delicious pumpkin for baking. Pumpkin muffins have been on my mind for WEEKS! Well, last night was FINALLY the night! We had dinner plans with friends so it was the perfect time to make them and then LEAVE them to cool while we went out. This was my tricky methodology to keep myself from eating one…two …tasting my wonderful pumpkin creation!
I…LOVE…BAKING!! Fresh roasted pumpkin!? Check! Throw a few raisins and walnuts in there… let’s see what other spices can I throw in this bowl? Cloves are one of my favorite holiday spices because it always remind me of gingerbread, which is tied for first favorite holiday flavor right along with Pumpkin and Gingersnap.
The first words as he walked in the door were: “It smells like CHRISTMAS in here!” Holiday baking is one of my favorite hobbies of the entire year, and that declaration my foodie friends made my little baking heart well up with joy! Those muffins smelled as amazing when they were cooking as they did this morning for breakfast! Now, he’s NOT a pumpkin fan so I figured I’d be eating a dozen by myself (Oh darn), but dolled out some high compliments this morning as we both enjoyed them for breakfast. I reduced the sugar from the original recipe and they were still the perfect mix between spiced, pumpkin and sweet flavors and hearty enough to be satisfied with one muffin and some yogurt. It was the perfect fall breakfast! The garbanzo flour and Greek yogurt gave an extra protein punch which I appreciate in a muffin. I can’t WAIT to get home and eat another onetwo wonderful pumpkin creation! 🙂
Protein Pumpkin Bran Muffins with Walnuts & Raisins
Yield: 12 muffins
1 ½ c. Flour ( I like garbanzo, Whole Wheat or Almond but any flour will do)
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground cloves
½ tsp. fresh grated nutmeg (you can also use ground if you have/prefer)
2 cups of fresh roasted pumpkin (or 1 15oz can of pumpkin)
2 tbsp. molasses
1 tbsp. honey (double if you like sweeter muffins)
1 egg
2 egg whites
¼ c. unsweetened applesauce
½ c. vanilla Greek yogurt
Raisins and crushed walnuts to taste
¾ cup Wheat Bran
Pre-heat the oven to 400 degrees and grease your muffin tin or line with festive muffin cups
Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg in a medium bowl. The recipe called for double sifting, but since I don’t have a sifter and I’m way too lazy I just too my pastry blender (or you can use a whisk) and added a little fluffing to it!
In another large bowl, add the pumpkin, molasses, honey, egg, egg whites, applesauce and yogurt. Beat until all ingredients are mixed well.
Add the wheat bran to the flour mixture and mix.
Pour the flour/bran mixture into the pumpkin mixture and combine until just moistened. Don’t over mix. Add raisins and walnuts if you like them and pour into greased muffin tin. These muffins are pretty moist and I like the crunchier outside so I don’t use the paper cups since the muffins tend to stick. Don’t worry, they’ll be full and the pan will feel a bit heavy but they bake up with nice muffin tops! Optional: sprinkle the top with oats, wheat bran or pumpkin seeds.
Bake for 20 minutes in pre-heated oven. Muffins are cooked when a toothpick inserted into the middle of the muffin comes out clean. Cook on wire rack and enjoy!
Some days you just wake up and want a muffin and a nice BIG cup of coffee. This was one of those mornings. Luckily, it’s also a weekend morning so I was able to enjoy all of the above, in the comfort of my PJ’s and completely homemade. Whenever I get a hankering for muffins, it’s usually for carrot raisin or bran muffins. Some people might protest and say that if it has vegetables in it, it’s not a “real muffin”. Well, most store bought muffins are really just cupcakes without frosting or generic blueberry. Neither of which are very appealing to me. I love to bake, and I do love a good muffin, but I need my PROTEIN in the morning to get going. Protein and a large cup of coffee. That’s where these little guys are a life saver for me. I use chickpea flour, which has higher protein that other flours, greek yogurt, AND walnuts! It’s got everything you need: protein, carbs, healthy fats, it’s filling, convenient and delicious. I don’t taste the chickpea flour but I love the extra protein that these little guys pack in!
