Rainy Day Pumpkin-Granola Muffins

Early in treatment (and sometimes beyond), kids often experience digestive problems. These muffins are high in fiber and low in sugar to improve the functionality of little tummies. Sweet foods can have a metallic taste as a result of chemotherapy drugs, so the mellow flavor of the pumpkin may be just enough, and the recipe allows for lots of help from the kids.

Amelia and I invented these muffins on one of the many rainy June days upon our return home from the hospital.

Rainy Day Pumpkin-Granola Muffins

Yield: 12 Standard Size Muffins

Preheat oven to 325°. Lightly grease or line a 12-portion muffin pan and set aside.

Dry Ingredients:
¾ Cup Whole Wheat Flour
½ Cup All-Purpose Flour
½ Cup Wheat Germ
¼ Cup Scottish Oats
½ Cup Sugar
½ Cup Brown Sugar
½ tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt
1 tsp. Cinnamon
¼ tsp. each: Ground Ginger, Nutmeg, Cloves, and Allspice

Whisk together and set aside.

Wet Ingredients:
1 ¼ Cup Pumpkin or Squash Puree
2 Large Eggs
¼ Cup Canola Oil
¼ Cup Milk

Lightly whisk until combined. Fold into dry ingredients and stir until just combined, being careful not to over-mix. Spoon into prepared muffin pan, filling cups ¾ full, then lightly sprinkle each muffin-to-be with:

Granola
Brown Sugar

Bake for 15 minutes, or until toothpick comes out with a few crumbs. Cool in pan on wire rack and store in an airtight container for up to three days.