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Friday, March 21, 2014

Pumpkin Muffins

Easy and Healthy Pumpkin Muffins

I'm always looking for a new healthy muffin recipe - the kids love them and then I have an easy breakfast or snack on hand for at least a day or two.  And I love Pumpkin, what better way to add some extra Veggies into the day then by sneaking some in at breakfast?

So yesterday I did a search for "healthy pumpkin muffins" and found this recipe at Nate and Rachel.   I typically fiddle a bit with recipes based on what I have in the the kitchen or due to our own personal preferences, but in this case I followed the recipe to the T!  The kids loved them and so did I.  Another Victory in the Eat More Veggies quest we are always on in this house!

Easy and Healthy Pumpkin Muffins

Need convincing?  Read 9 Reasons to Eat Pumpkin and then get busy cooking!

Here is the link and the full recipe below:  
Healthy Pumpkin Muffins

Ingredients for Healthy Pumpkin Muffin Recipe

  • 1 small can (15 oz) pumpkin
  • 1/2 cup applesauce
  • 2 large eggs (or flax meal. We use flax because it means we can lick the bowl and spoon without raw-egg worries. 1Tb Flaxseed Meal + 3 Tbs = 1 egg.)
  • 1 teaspoon vanilla (or more if your little one is pouring)
  • 1/2 cup brown sugar
  • 1 3/4-2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin pie spice (or your preferred combination of nutmeg, ginger, ground cloves, and cinnamon)
  • 1/2 teaspoon salt


  1. Heat oven to 350.
  2. Grease bottom only of muffin cups.
  3. Combine ingredients. I’m sure someone would tell you that you need to mix the dry ingredients separately from the wet ingredients. But who has time for that when they’re cooking with kids? Not me! We just mix everything in one bowl in no particular order.
  4. Pour into muffin cups and bake until muffins are slightly puffed and golden brown, about 25 minutes.

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