Are you looking for a delicious and healthy muffin recipe? Look no further! A perfect fall muffin recipe that kids will devour! Keep a batch in the freezer for quick snacks!
Preparation Time: 10
Cooking Time: 20
Yield:
Description:
There is just something about fall that requires pumpkin-themed snacks and activities. We all know that many of us mamas love our Pumpkin Spiced Lattes, so it's no wonder that we also love using pumpkin in many of our recipes at home. This muffin recipe is delicicously moist and will satisfy even the pickiest toddler!
Ingredients:
1¼ cups all-purpose flour
½ cup whole wheat flour
1½ tsp ground cinnamon (or 2 tsp pumpkin pie spice)
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup canned pure pumpkin (not pumpkin pie filling)
½ cup plain low-fat yogurt
½ cup liquid honey (or pure maple syrup)
¼ cup butter, melted
1 egg
1 tsp vanilla
1 cup finely grated carrots
½ cup mini semi-sweet chocolate chips (optional)
½ cup chopped walnuts or pecans (optional)
½ cup whole wheat flour
1½ tsp ground cinnamon (or 2 tsp pumpkin pie spice)
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup canned pure pumpkin (not pumpkin pie filling)
½ cup plain low-fat yogurt
½ cup liquid honey (or pure maple syrup)
¼ cup butter, melted
1 egg
1 tsp vanilla
1 cup finely grated carrots
½ cup mini semi-sweet chocolate chips (optional)
½ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat oven to 350° F.
- In a large bowl, combine dry ingredients. Set aside.
- In a medium bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla.
- Add wet ingredients to dry ingredients and stir just to moisten. Fold in carrots (and chocolate chips and walnuts if using). Batter will be thick.
- Grease muffin pans well, or use paper liners. Fill muffin cups about ¾ full.
- Bake for 20 to 22 minutes for regular muffins (or 12-14 minutes for mini-muffins), until wooden pick inserted in the centre of the muffin comes out clean.
- Cool on wire rack.
