Kid Healthy Snack: Pumpkin Muffins
If your lil' punkin' is acting more like a big punk, distract him by making these pumpkin muffins from Harvard Cookie Girl together. You'll kill half an hour of whining now, and save yourself from making breakfast tomorrow.
- 1 cup all-purpose flour
- 1 cup whole grain pastry flour
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 tsp cinnamon
- 1½ tsp pumpkin pie spice
- ¾ cup packed dark brown sugar
- 3 tbsp molasses
- ¼ cup canola oil
- 2 large eggs
- 1 cup canned pumpkin
- 1¼ tsp vanilla
- ¾ cup buttermilk or milk
Preheat oven to 375 degrees. Spray a mini muffin pan well with cooking spray.
In a medium bowl, whisk flours, baking soda, salt, and spices together.
In a large bowl, whisk the sugar, molasses, oil and one egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla.
Whisk the flour mixture into wet ingredients in two batches, alternating with the buttermilk or milk. DO NOT OVER MIX. Whisk just until combined.
Use a small ice cream scoop to place batter into cups. Do not over fill or muffins will run over into each other. Tap pan on the counter to remove any air bubbles.
Bake for 9-11 minutes until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove muffins immediately (run a knife around each muffin before removing).
- Sprinkle pumpkin seeds or chopped nuts on top of each muffin for a healthy topping.
- These muffins are a healthy alternative to the store bought kind. Vitamin A-rich pumpkin and whole grain flour give these delicious mini muffins extra nutrition points.
- Want more from Harvard Cookie Girl? Click here for a free "Grandma's Potion" recipe!
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