Pumpkin Morning Muffins


Generally, I don't eat breakfast but wanted a quick little something to eat in the morning on the way to the gym or work for energy.  These are low in sugar and high in fiber.  And, more importantly, delicious.   Easy weekday breakfast with a coffee and piece of fruit.     

Pumpkin Morning Muffins

1 cup whole wheat flower

1/4 cup all purpose flour

2 tablespoons light brown sugar

1 tablespoon bran

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt 

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

3 tablespoons olive oil

1 egg

1 cup skim milk

1 cup pumpkin puree

1 cup old fashioned rolled 

1 cup crushed pecans

1 cup dried currants

Optional topping idea:  sunflower seeds, pepitas, flax seeds, nuts, coconut flakes... 

Heat oven to 350 degrees.  Place muffin liners in muffin cups and lightly coat each liner with cooking spray/oil.    

In a large bowl, whisk flours, bran, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and allspice.  

In another bowl combine egg, olive oil, milk and pumpkin puree.  Add flour mixture, stir until moist.  Fold in oats, currants and pecans.  

Spoon batter into muffin cups, filling 3/4 full and sprinkle with any optional toppings.  Bake at 350 degrees for 20 minutes or until no longer gooey when tested.  Remove from pan and cook on rack.