These moist and super-yummy Pumpkin Muffins are my kids’ favorite addition to their school lunches.
I usually try to make a large batch and freeze them. That way, as I’m preparing school lunches I can quickly grab them from the freezer. My only problem is that my kids try to eat the whole batch before I have a chance to freeze any!
Pumpkin (and other orange-colored fruits and vegetables) contain nutrients which:
- support the immune system.
- detoxify the body.
- fight cancers.
- protect the skin, eyes and organs.
Studies have shown that pumpkin inhibits prostate, breast and colon cancer cells.
Check out this recipe for easy Homemade Pumpkin Puree.
You can add either chocolate chips or crushed nuts to these muffins.
Pumpkin Muffins
Servings 12 mufins
Ingredients
- 1 1/2 cups flour* I use freshly ground whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup honey or pure maple syrup
- 1/3 cup butter melted
- 1/2 cup chocolate chips or chopped nuts optional
Instructions
- Preheat your oven to 350° F (175° C). Line a muffin pan with liners.
- Mix together the dry ingredients (flour, baking soda, baking powder, cinnamon, and salt).
- Add the pumpkin puree, eggs, honey, and melted butter. Mix just until combined. Gently fold in the chocolate chips or nuts, if using.
- Pour the batter into the muffin pan. Depending on the size of your muffins cups, bake for 15-20 minutes, until just beginning to brown.
- Freeze leftovers for school lunches or a quick snack.
Notes
*I use these chocolate chips.