Lets begin the year on a healthy note, such as these muffins which are packed with goodness of multigrains and pumpkin. Veggies that become all mushy upon cooking do not go well with many people, especially with kids. When I had first baked a Pumpkin Bread I conveniently didn’t tell my daughter about the ‘key ingredient’ pumpkin, else forget eating, she wouldn’t have let her hands touch it. Once she had oohed and aahed over it and devoured a few slices, I told her that she had just eaten pumpkin!! Can’t forget the look of disbelief on her face…it was as if “you tricked me into eating pumpkin and I actually enjoyed it!” Yet, after a few seconds she said, “Yuck! You shouldn’t have told me it was pumpkin!” I failed to understand how it really mattered since she loved it! And now she can’t seem to get enough of it or these muffins. And honestly, it is a win win situation! Kids eating healthy in any form is always a welcome relief. Off and on I either add chocolate chips to the muffins or drizzle them with some melted chocolate. These days I sneak in a piece or two of caramel chocolate and it is me who eventually ends up eating most of it 😛 To make these muffins healthier, I experimented by adding various other flours in different combinations permutations and this is the ratio I am most please with. I love how the muffins turned out to be soft, crumbly and moist and oh so yummy. Go ahead and bake these beauties, your kids will love them and so would you 😀

1 C + 2 tbsp Maida (All purpose flour)

½ C Aata (Wholemeal flour)

¼ C Almond Meal (powdered almonds)

¼ C Besan (Chickpea flour)

¼ C Quick Cooking Oats

½ tsp Baking Soda

½ tsp Baking Powder

¼ tsp Salt

½ tsp Cinnamon Powder

¼ tsp Cardamom Powder

½ C Yogurt


½ C Oil

1C + 2 tbsp Caster Sugar

2 Eggs

1 tsp Vanilla Extract

1 C Pumpkin purée (mine was thick home made purée)

Additives – Chocolate Chips, Pecans or Walnuts, Caramel filled Chocolate

Preheat the oven at 200 degrees C. Line a 12-hole muffin tray with muffin liners. In case you don’t have muffins liners, grease the holes with oil and dust the muffin tray holes. Remove excess flour.

In a large mixing bowl, whisk together the first 10 ingredients.

In bowl, whisk together the yogurt and caster sugar for 20 seconds. (I whisked them with old fashioned hand whisk) Add egg & vanilla extract and whisk again. Now add the oil and pumpkin purée and gently whisk them in.

Make a well inside the dry ingredients and pour in the wet ingredients into it. Gently fold till the batter is just mixed together. It is okay if the batter has dry floury pockets. Do not over whisk or over mix the batter.

Add the additives of your choice to the batter and very gently fold them in, again ensuring not to over mix. Pour the batter into the muffin liners till each is full up to ¾th its capacity. Bake in the oven for 20 – 25 minutes or till the muffins are done.

Remove the muffin tray from the oven and cool the muffins for 5 minutes before removing them from the muffin tray. Enjoy!

Note: You can sprinkle the top of the muffins with some granulated sugar or with some oats. Feel free to experiment with how you like to have your muffins!

Note: We like just a hint of cinnamon in our bakes. Feel free to add more cinnamon powder or use pumpkin spice instead.

Yield – 12 Muffins


Thanks for visiting and see you soon again with another exciting recipe!

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