Pumpkin multi-grain breakfast muffins

I may not be posting many recipes lately, but that doesn't mean I'm not developing them left and right. I'm currently baking my way through seven (seven!) jars of roasted pumpkin puree, and seeing as butternut and kabocha squash season is in full swing, there is no immediate end in sight.

The day after Thanksgiving I whipped these up, and after two additional batches I'm finally putting a muffin down long enough to type this recipe out to share.

What makes a muffin a breakfast muffin in my book? This one has cornmeal, steel cut oats, multi-grain flour, molasses and pumpin puree. Downright breakfast-worthy. Never mind the flecks of chocolate -- for the freaky few who don't want chocolate in their breakfast (say what?), you can easily leave it out without sacrificing flavor. Or better yet, sub it out with chopped nuts or dried fruit. The possibilities are truly endless.

Pumpkin multi-grain breakfast muffins
Makes 14-16 muffins
(or, in our house, 12 muffins + 2 heart-shaped Le Cruset ramekins)

{dry ingredients}
2 C all purpose or whole wheat flour
1/3 C steel cut oats or wheat germ
1/2 C polenta or cornmeal (I prefer a coarser grind, so I use polenta)
4 tsp baking powder
1/2 tsp fine grain sea salt

{wet ingredients}
1/2 C full fat coconut milk
1/2 C unsweetened almond milk (soy or rice work, too)
1/4 C sunflower oil
1/2 C granulated sugar
1/8 C (2 T) molasses (regular, not blackstrap)
1 C pumpkin purée
1 tsp pure vanilla extract

{optional but oh so worth it!}
1 small dark chocolate bar (1.5-1.75 oz), coarsely chopped
1 tsp orange zest - you'll include this with the wet ingredients

Preparations: Preheat oven to 375 degrees. Prepare muffin trays with liners or a light coating of oil.

Sifting the dry ingredients: In a medium bowl, whisk together dry ingredients; set aside.

Mixing the wet ingredients: In a large bowl, combine all remaining ingredients, including orange zest and chocolate.

Final mix: Add the dry ingredients to the wet in two batches, and stir until all of the flour is absorbed. Fold in the chocolate and orange zest.

Bake your muffins: Portion the batter into muffin tray(s), 3/4 of the way full, and bake for 20 minutes, or until the edges are starting to brown and the center springs back when touched. Allow to cool for five minutes before transferring muffins from their tray to a cooling rack.