• Our love of pumpkin muffins began five years ago, when we were expecting our second son. Each morning, I would plop my oldest son in the jogging stroller with a pumpkin muffin and he would eat it on the way to the "far" park, a couple of miles away. I was training at the time, not for a marathon, but for giving birth, the "old fashioned" way. My oldest son was Frank Breech, so he came out the "surgical way". I kind of made a big stink about having a VBAC, going against the conventional wisdom of "once you have a c-section...", so I wanted to be physically ready to prove everyone wrong. I am happy to report that we have since had two successful VBACs. This recipe has evolved since our early pumpkin muffin days, but one thing has stayed the same, we love pumpkin muffins!

Ingredients

  • 1 15. oz can pumpkin puree
  • 2 eggs, beaten
  • 1/2 cup vanilla yogurt (or plain)
  • 1/2 cup melted butter
  • 1 tsp. vanilla
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 cup raisins or dried cranberries (optional)
0 (Rated by 0 moms)
PREP TIME 5 Min READY IN 30 Min
COOK TIME 25 Min SERVINGS 12
MAIN INGREDIENT Vegetable
MEAL/COURSE Breakfast
TYPE OF DISH Cakes and Cookies
SEASON/OCCASION Fall
COOKING METHOD Oven

Preparation

  1. Preheat oven to 400 degrees. Line muffin tin with 12 muffin liners. Combine pumpkin, eggs, yogurt, butter, sugar and vanilla in a medium bowl.
  2. In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir dry mixture into the wet mixture until just combined.
  3. Fill muffin liners until full with batter. An ice cream scoop works well. Bake 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. Enjoy!
  4. *Double the recipe and freeze muffins individually on a cookie sheet. Once frozen, store muffins in a freezer bag and defrost for an easy breakfast.

Rating

Post Powered by RESPECT not THUMPS