Today we have another holiday guest post. This one is from I’m Christine.  She blogs over at If I Had Anything to Say.  Today she is sharing her Five-grain Pumpkin Spice Muffins. They sound delicious!  Check it out!

Hi! I’m Christine, and I blog over at If I Had Anything to Say . I’m a mom of six who enjoys cooking, reading, writing, shopping, home improvement projects and chocolate—not necessarily in that order. I like to say that I blog my life, so over in my little corner of the web you’ll find recipes, great reads, family topics and other fun. One of my kids has been living with Type 1 Diabetes for almost 13 years, so sometimes I blog about real life with diabetes too.

Today I’m sharing with you a recipe of my own. The holidays are great for sweets and treats, so sometimes it’s great to enjoy something a little healthier that doesn’t skimp on holiday appeal or taste. We enjoy these muffins for breakfast, and they’d be a great breakfast for your Thanksgiving morning!

Five-grain Pumpkin Spice Muffins

(Makes 12 muffins)

1 cup Bob’s Red Mill 5 Grain Cereal Mix

1 cup flour

3 T. brown sugar

½ t. Baking powder

1 t. baking soda

¼ t. salt

1 ½ t. cinnamon

½ t. nutmeg

½ t. ginger

¼ t. cloves

1 cup canned pumpkin

1 large egg

½ c. buttermilk

Preheat oven to 400 degrees F. Line a regular muffin tin with paper liners, or spray with cooking spray. In a large mixing bowl, combine the dry ingredients and whisk to combine; set aside. In a

small bowl, whisk together the pumpkin, egg and buttermilk. Pour pumpkin mixture all at once into dry ingredients; stir until flour is completely incorporated, but do not over-mix.

Spoon batter into prepared muffin tin, filling cups ¾ full. Bake muffins 18-20 minutes or until the tops spring back when touched lightly with a finger. Cool muffins on a rack for 5 minutes; remove from tin and cool completely.