Are you looking for a healthy breakfast or a new lunchbox item? Try making these healthy pumpkin muffins. The muffins are made with half whole wheat flour, pumpkin, low fat buttermilk and canola oil. The muffins are sweet, filling and moist. Are you on a dairy free diet? Replace the buttermilk with almond milk. Unsweetened almond milk would work well in this recipe. Are you vegan? Try these vegan tofu pumpkin muffins.
These muffins are also perfect to pack in your child’s lunchbox. Your child will eat these up!
Read a carryover picture book when eating these muffins with your child! Here are some recommendations:
How Many Seeds in a Pumpkin? By Margaret McNamara, Seed, Sprout, Pumpkin Pie by Jill Esbaum, It’s Pumpkin Day, Mouse! By Laura Numeroff and Felicia Bond, Penguin and Pumpkin by Salina Yoon (review coming soon!)
1 cup of all purpose flour
1 cup of whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1 teaspoon of pumpkin pie spice blend
1/4 teaspoon of salt
3/4 cup of light brown sugar
1/4 cup of canola oil
1 heaping cup of pureed pumpkin (I used canned pumpkin)
1 cup of low fat buttermilk
1 teaspoon of vanilla extract
3/4 cup of raisins
1. Preheat oven to 375 degrees.
2. In a separate bowl, combine flour through salt.
3. Mix sugar through eggs in another bowl.
4. Add dry ingredients to egg mixture alternating with buttermilk. Mix until moistened. Add vanilla extract.
5. Fold raisins into the batter.
6. Add batter to greased muffin pans. Bake for 13-15 minutes or until done. Yields 12 standard muffins.