Even though Halloween has passed, we are still enjoying pumpkin! Take a peek at this delicious recipe from our contributor Christie Caggiani!
From the kitchen of Christie Caggiani, RDN, LDN, CEDRD
Prep time: 20 minutes
Cook time: 15 minutes
Serve with a glass of milk or Greek yogurt, and banana or other fruit for a quick breakfast or snack! These are even better the next day, and they’re a super way to jazz up your kids’ palate when you mix-in some fruits and veggies.
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon baking soda
- 2/3 cup brown sugar, firmly packed
- ½ cup canola oil
- 1/3 cup buttermilk
- ¼ cup applesauce
- 2 eggs, slightly beaten
- ½ cup canned pumpkin
- ¼ cup chopped raisins (optional)
- ¼ cup chopped nuts (optional)
- Preheat an oven to 400 degrees F. Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and nuts, if desired.
- Divide the batter evenly in the prepared muffin pans. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Other mix-in options: dried cranberries, granola, apple pieces, chocolate chips, pumpkin or sesame seeds, shredded carrots or zucchini, peanut butter….or get creative and try something new!