It’s been really tough trying to get my two year old to eat vegetables. These muffins started as an experiment to see if I could get my son to eat pumpkin, since he usually crinkles his face up whenever he has to eat any. He loved these muffins and kept yelling for more. Yippee! Another success story.These muffins have a whole lot of pumpkin in them and are therefore really moist. They taste a lot like pumpkin pie, hence the name, and are so yummy you could almost eat them for dessert, even though they have little added sugar and a bunch of whole wheat.
Remember, if you are putting nuts in for little kids, you will need to either chop them up really tiny or grind them first.
I’m going to make these again soon. If you make them, too, let me know what you think and tell me if your little one also ate them as well.
Pumpkin Pie Muffins
1 15 oz can Libby Pumpkin
1 C whole wheat flour
1 C white flour
2 eggs
1/3 C oil
1/2 C brown sugar
Pinch salt
1 t Pumpkin pie spice
1 t baking powder
1 t baking soda
3/4 C milk
1 C raisins
2/3 C chopped walnuts
3/4 C milk
1 C raisins
2/3 C chopped walnuts
Topping
1. Mix the can of pumpkin together with the brown sugar. Add the eggs and mix well. For muffins, you really don’t need to get your mixer dirty. A good wooden spoon usually does the trick. When you are adding the eggs, just beat them in the measuring cup first with a fork.
2. Add the oil, milk, and spices and mix together.
3. Mix together dry ingredients and add to wet ones. Mix well with a spoon.
4. Add raisins and walnuts and then spoon into 12 muffin cups. I usually use two spoons for this, but you can also use a ½ cup.
5. In another bowl, mix together the topping ingredients: ¼ C brown sugar, 1 t cinnamon, and 1/3 cup chopped walnuts. Sprinkle this mixture on top of muffins.
6. Bake at 375 degrees for about 35 minutes. These muffins take a bit longer than most muffins because they are very moist. When a toothpick comes out nice and clean, your muffins are done.
7. Eat warm with butter and maybe a dab of honey. Enjoy!
1/4 C brown sugar
1 t cinnamon
1/3 C chopped walnuts
1. Mix the can of pumpkin together with the brown sugar. Add the eggs and mix well. For muffins, you really don’t need to get your mixer dirty. A good wooden spoon usually does the trick. When you are adding the eggs, just beat them in the measuring cup first with a fork.
2. Add the oil, milk, and spices and mix together.
3. Mix together dry ingredients and add to wet ones. Mix well with a spoon.
4. Add raisins and walnuts and then spoon into 12 muffin cups. I usually use two spoons for this, but you can also use a ½ cup.
5. In another bowl, mix together the topping ingredients: ¼ C brown sugar, 1 t cinnamon, and 1/3 cup chopped walnuts. Sprinkle this mixture on top of muffins.6. Bake at 375 degrees for about 35 minutes. These muffins take a bit longer than most muffins because they are very moist. When a toothpick comes out nice and clean, your muffins are done.
7. Eat warm with butter and maybe a dab of honey. Enjoy!
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