I like quick and easy breakfasts. And I like healthy breakfasts.
Soaked muffins are often a go-to for me because I can pull them off with very little time or effort. Plus, this particular version contains pumpkin, which makes it super healthy and yummy. The kids get excited when they see the bowl of batter soaking on the counter…because they know what is coming.
Why soaking? I’ve written before about why we do it, as well as why it’s important. Basically, soaking reduces the phytic acid in the grains, which makes it more digestible and it doesn’t block nutrient absorption. My little ones also tolerate the grains much better when they are soaked. And, it honestly cuts down on the time it takes in the morning!
These muffins require only one bowl — minimal effort, minimal dishes. This is a really big batch, too, making 3 – 4 dozen, depending on size. This will last my family about 2 days, but a smaller family might get 3 – 4 breakfasts/snacks out of it. These muffins freeze well, so they’ll last and continue to make very quick breakfasts. You could also halve the batch easily, but then you’re left with half a can of pumpkin…and who wants that?
At any rate, these soaked pumpkin muffins are an easy, quick, yummy breakfast.
Soaked Pumpkin Muffins
- 4 c. white whole wheat flour
- 2 cups (1 can) pumpkin puree
- 1/2 c. butter
- 1/2 c. blackstrap molasses
- 1/2 c. maple syrup
- 2 tbsp. cinnamon
- 1 tbsp. ground ginger
- 3 c. raw milk (or buttermilk, or 1/2 yogurt, 1/2 water)
- 3 tsp. sea salt
- 3 tsp. baking soda
- 4 eggs
Step 1: In a large bowl, combine flour, pumpkin, butter, molasses, syrup, cinnamon, ginger, and milk.
Step 2: Stir to combine. It should be a very thick, smooth batter. Cover it and let it sit overnight.
Step 3: Add the remaining ingredients (eggs, salt, baking soda). Stir to combine.
Step 4: Scoop into lined muffin trays. Bake at 350 for 17 – 20 minutes, until springy and a toothpick comes out dry.
That’s it! One bowl, quick and easy.
What’s your favorite use for pumpkin?