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Thursday, September 27, 2012

Pumpkin Muffins

Fall is in the air and that means PUMPKIN, PUMPKIN, PUMPKIN!! I love pumpkin and the spices that go along with it. Each inhalation of the goodness takes me back to my grandmothers house each thanksgiving. I hold some of my fondest childhood and early adulthood memories from this annual family gathering so I welcome all the fall smells (especially the baking kinda, ha ha).

Not only did the pumpkin in the recipe catch my eye but the oats and maple syrup did too!!! This recipe was inspired by one I found on about.com believe it or not.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup quick oats
  • 1 cup white granulated sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 1 15-ounce can canned pumpkin
  • 2/3 cup canola oil (or oil of your choice)
  • 1/2 cup maple syrup
  • 2 large eggs, lightly beaten
  • Optional (I didn't add these because I wanted little Asher to be able to enjoy them with us):
  • ----1/2 cup chopped walnuts
  • ----1/2 cup dried cranberries


Steps:

  1. Preheat the oven to 350 F. Line a one to two 12-cup muffin pan with liners or lightly oil.
  2. In a medium-large mixing bowl, sift together the flours, oats, sugar, baking soda, baking powder, cinnamon, ginger, ground cloves, nutmeg and salt. Set aside.
  3. In a small mixing bowl, whisk together the pumpkin, oil, maple syrup and eggs until well combined. Add the wet ingredients to the dry, mixing until just combined. Fold in the walnuts and cranberries.
  4. Portion into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.


Yield: 18 muffins-ish
Difficulty: 2 out of 5; it's pretty much a dump and bake recipe
Storage: Air tight container for several days. I wrap them individually in plastic wrap and then place in a freezer bag. I freeze them for a month or two and take them out as we need it; it's great!
Timing: One year due to the eggs however since its cooked egg and we have no history of food allergies and Little Asher was breastfed so long, we gave it just shy of 11 months.
Epicutie Rating (see left side of page for rating descriptions):

  • Little Joy:  Yummy in the Tummy; she tore through nearly two muffins at breakfast
  • Little Asher:  Somewhat Yummy; he is getting like 6 teeth in so he does not want anything near his mouth.  I suspect had his teeth not bothered him he would have followed suit and gobbled it up.  He ate more of this than any other food the past day or so though!





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Little Tummy Yummies

About the Authors

This blog was started by two Babywise pen pals to document our adventures in high chair manners, making our own baby food and doing our bests to raise happy, healthy, thriving little ones!

Epicutie #1

Epicutie #1

Little Joy at 2 years, Sept 2012

Epicutie #2

Epicutie #2
Little Frances

Epicutie #3

Epicutie #3
Little Asher at 11 months, Sept 2012

Epicutie #4

Epicutie #4
Little Elizabeth, July 2013

  • Yummy in the Tummy: Epicutie thoroughly enjoyed each bite
  • Somewhat yummy: Epicutie seemed to somewhat enjoy the food at first, but seemed to like it less with subsequent bites
  • Not so sure I like it...yet: Epicutie somewhat rejected the first bites, but seemed intrigued. The next exposure may be better!
  • Confused: Epicutie rejected the first bites, perhaps due to texture or strong flavor.
  • Sour Puss: Epicutie gave a sour face indicating she did not like the food. However--if at first you do not succeed, try, try again!





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