Pumpkin Muffins
Pumpkin Muffins
I started to make these muffins when my son started kinder garden and he needed a snack in addition to his lunch. They are slightly gooey, filled with fat, some protein, and really satisfy the children and adults alike.. I make a batch, freeze them, and take them out the night before school or work as needed.
Makes 24 mini muffins
1.5 cups whole wheat pastry flour
2 t aluminum free baking powder
1/4 teaspoons sea salt
1.5 teaspoons pumpkin pie spice
1/2 cup walnuts optional (toasted and finely chopped)
1 cup pumpkin puree
1/4 c butter ,melted (or canola oil)
1 egg
1/2 c maple syrup
1 t vanilla
1/3 c milk
1. Preheat oven to 350 degrees F
2. In a medium bowl, mix dry ingredients and stir in nuts
3. In another bowl, whisk wet ingredients together.
4. Add wet ingredients to dry to form a somewhat thick batter. Add more milk as needed.
5. Grease mini muffin trays.
6. Fill mini muffin tins half way. Bake for 13-16 minutes. (Keep watch after 13 minutes.)
Variations: This is a basic muffin recipe. Change it as you feel inspired. Add a few chocolate chips if your child needs an extra special treat. For banana muffins use banana puree instead of pumpkin, substitute 1 t cinnamon instead of pumpkin spices.
