Quick and Crunchy Multi Grain Pumpkin Muffins

The overnight soaked-oatmeal muffins only work if you remember to set them up overnight, or at least an hour before baking.  Somedays, though, you remember to thaw a cup of pumpkin puree but forget to soak the oats.  And forget to put a tea bag in your mug of hot water . . .

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.