Pumpkin Spice Muffins November 10 2010, 0 Comments

If you are like me, there are some days when getting your child to eat vegetables can be a bit challenging.  I'll admit somedays I count Gavril consuming veggie Pirate Booty as eating his greens.  My kid, like most, is a carb-o-holic and would pretty much consume crackers all day if I would let him.  That's why I love making muffins.  They are the perfect place to hide his vegetables - or supplement if he's having one of those days where he will gladly eat his broccoli, avocado, and carrots (he does actually eat them).

Here are the muffins I tend to make once fall hits and little man loves to help me cook them - he gets to do the flour and spices.  This is a recipe that I adapted from Quick Vegetarian Pleasures by Jeanne Lemlin.  I would guess that each muffin has about the equivalent of 3 tbsps of pumpkin, not bad.   I have even tried them with a cup of shredded carrots or zucchini mixed in - up the veggies and the yum quotient.

Have fun cooking - we did!


Pumpkin Spice Muffins

1 cup unbleached flour
1 cup whole wheat  pastry flour
1 tbsp baking powder
1/2 tsp salt
2 tsps cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 large egg
1/2 cup brown sugar
1 cup pumpkin puree
1/2 cup canola oil
1/2 cup milk
1/2 cup toasted chopped pecans
1/2 cup raisins or chocolate chips (optional)
1 cup shredded zucchini or carrots (optional)

Preheat oven to 400 degrees.  Line 18 muffin tins with paper liners or grease. Then combine flours, spices, baking powder, and salt in a large bowl.  Set aside.  Beat egg in a medium bowl then mix in brown sugar, then pumpkin puree, oil and milk until well combined.  Add shredded zucchini or carrots if using.

Mix the pumpkin mixture into the dry ingredients until just combined.  Do not over mix - this will cause your muffins to lose their tenderness.  Stir in the pecans and raisins or chocolate.

Divide mixture into muffin cups and then bake for 15-17 minutes.  Serve warm or at room temperature.  These also freeze well so you can keep on hand for a daily snack.  Happy Baking!