I can't get enough of pumpkin-themed foods this time of year, and neither can my 6-year-old son! These pumpkin muffins are from a family recipe and pack a fair amount of vitamin-rich squash without tasting like there are any veggies hiding inside at all, so I don't mind if my kids devour them before they even have a chance to cool.
The original version of this recipe was slightly less health-conscious, so I made a few alterations ... but no one's ever noticed the difference. Bake up a batch today -- they're good for you!
Melt in Your Mouth Pumpkin Muffins
Ingredients
- 2 cups unrefined cane sugar
- 1/2 cup canola oil
- 3 eggs
- 2 cups canned pumpkin
- 1/2 cup water
- 3 cups unbleached, all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
Directions
- In a large bowl, beat or mix sugar, oil, eggs, pumpkin, and water.
- In a separate bowl, stir flour, baking powder, baking soda, spices, and salt to combine.
- Add flour mixture to pumpkin mixture.
- Spoon into greased or lined muffin tins, filling 3/4 full.
- Bake at 400 degrees F for 15 minutes.
Image via rfduck/Flickr
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