pumpkin muffinsI 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

  1. In a large bowl, beat or mix sugar, oil, eggs, pumpkin, and water.
  2. In a separate bowl, stir flour, baking powder, baking soda, spices, and salt to combine.
  3. Add flour mixture to pumpkin mixture. 
  4. Spoon into greased or lined muffin tins, filling 3/4 full.
  5. Bake at 400 degrees F for 15 minutes.

Image via rfduck/Flickr