Pumpkin Muffins by Robyn Jutsum

Here’s my recipe for pumpkin bran muffins with oatmeal crumble (inspired by “Joy of Cooking” pumpkin muffins and “Baked” pumpkin chocolate chip bread):

For the Muffins:

1 cup of canned pumpkin puree

2 large brown eggs

½ cup of buttermilk OR plain greek yogurt

½ cup vegetable oil

¾ cup whole wheat flour

¾ cup wheat bran

¼ cup molasses

1 and ¼ tsp baking soda

1 ½ tsp ground cinnamon

½ tsp ground nutmeg (optional)

1 ½ tsp ground ginger

½ tsp salt

Optional Crumble

¼ cup oats

1 Tbls brown sugar

1 Tbls butter

Pinch of salt

***optional: add  1 cup of dried fruit (i.e. craisins, figs, apple) OR fresh berries of your choice

Set oven to 400 degrees to preheat.

Mix pumpkin, eggs, oil, and buttermilk together. Set aside.

Combine molasses and ¼ tsp baking soda in small bowl. Set aside. This is a replacement for baking powder. While you can use 1 tsp of baking powder instead, take 1 tsp of this mixture instead. Not only is it a cool trick to have on hand when you’re low on ingredients, but it also adds to the flavor.

Mix dry ingredients together before stirring in the wet ingredients. Fold in any dried fruit or fresh berries. Careful to not over-mix the batter!

Pour into lined muffin tin. Set to bake for 13 minutes.

While muffins are baking, put together your crumble. Mix with a fork until evenly combined.

When timer for the muffins goes off, sprinkle the crumble over the tops of the muffins. Bake for 5-6 more minutes. Allow muffins to sit in tin for 10-15 minutes after baking. Then, remove from tin to cool completely.

These freeze and thaw easily, and they are great for breakfast or a snack to tuck in your dance bag on your way out the door. They’re also really tasty with almond butter or your favorite nut/seed butters!

Check out this related post :   Is coffee destroying your bones?

Pumpkin has a lot of awesome health benefits. It keeps you full for sustainable energy, and it’s full of fiber, potassium, and Vitamin C! When combined with the benefits of the bran and whole what flour, these are a nutritious treat without limitations on sugar and fats.

The recipe is also pretty forgiving depending on your dietary restrictions or available ingredients, so you can get creative with your own variation(s).

Pumpkin Muffins – Dancer Recipe Inspiration with Robyn Jutsum
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Jess Spinner

Jess is a former professional ballet dancer turned Holistic Health, Nutrition, and Lifestyle Coach for high level dancers. She founded The Whole Dancer in 2015 after identifying a greater need for balance, wellness and support in the dance world. Since The Whole Dancer was founded, Jess has worked with 100's of dancers worldwide at top companies and schools. She has been featured in or written for Dance Magazine, Dance Teacher Magazine, Pointe Magazine, and Dance Spirit Magazine.

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