Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Friday, April 4, 2014

Whole Wheat, Flax, Oat Groats, Pumpkin Muffins

I like these!

As usual, I had to mess around with the original recipe a little bit.  Why?  Because.  Good enough reason?   Maybe not.  Okay,... later on, I'll explain the changes I made and tell why. 

Below:  I penned in some
of the changes I made...
 I increased the amount of spices and vanilla mainly 
because upped the amount of pumpkin I used.

I don't drink coffee, but, I bought and used a small 
$20.00 electric coffee grinder for grinding the 
flax seed AND the oat groats.  It only grinds about 3 
tablespoons at a time, but it's so quick 
and it does a PERFECT job!
Quantity:  24

  • 1 and 1/2 cups whole wheat flour.
  • 3/4 cup ground flax seed (this is the amount AFTER grinding).
  • 3/4 cup ground oat groats (this is the amount AFTER grinding). The original recipe asked for 3/4 c. oat bran, but mine was gone.
  • 1 cup brown sugar, packed (I used dark brown).
  • 2 teaspoons baking soda.
  • 1 teaspoon baking powder (I prefer the aluminum-free kind).
  • 1 and 1/2 teaspoon ground cinnamon.
  • 3 teaspoons pumpkin pie spice.
  • 1 of 15-oz. can of canned pumpkin  (I almost doubled the original amount by using the whole can, because I didn't want to have 1/2 can of pumpkin left over).
  • 3/4 cup whole milk (original recipe asked for skim milk).
  • 1/2 cup unsweetened applesauce.
  • 2 large eggs, slightly beaten.
  • 2 teaspoons vanilla extract.
  • 1 cup chopped pecans.

  1. Preheat oven to 400-degrees (F)
  2. Set cupcake liners into two muffin pans (12 holes each).
  3. Very lightly spray the inside of the liners.  Set aside.
  4. In a large bowl, whisk together the flour, ground flax seed, ground oat groats, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  5. In a separate bowl combine the pumpkin, milk, applesauce, eggs, and vanilla.  Whisk together until well combined.
  6. Pour the wet ingredients into the dry ingredients and fold together with a rubber/silicone-type spatula until just smoothly mixed.  (Once the flour mixture is introduced, you don't want to over-mix this!)
  7. Gently stir in the chopped pecans
  8. Fill each sprayed liner about 2/3 full (I like to use a cookie scooper for this-- it makes each the same size, and it's less messy.)
  9. Put into the oven at 400-degrees for only 5 minutes.  Then, lower the temperature to 350-degrees and bake for another 15 minutes-- check for doneness with a toothpick at about 12 minutes after the heat is reduced.   If it has "dough" on it, bake for another couple of minutes-- re-check after each 2 minutes.  (With my oven, these muffins were done after the stated time of 5 + 15 minutes.)

Recipe adapted from:  Alaina at

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