Pumpkin Muffins!

In our last blog we talked a little about the health benefits of pumpkin and pumpkin seeds. I shared with you a delicious recipe that you could try with the seeds you scooped out when you carved your pumpkin.  If you haven’t already tried it, do it!!  Roasting the seeds is a great way to make use of the pumpkin leftovers, but what about the rest of the pumpkin?  Why not make some delicious pumpkin muffins – they are healthy, tasty and great for the whole family.  Try this recipe I came across, it sounds delicious!

Ingredients

• 1 cup brown sugar
• ⅓ cup of plain or vanilla yogurt
• ⅓ cup unsweetened applesauce
• ¼ cup butter/margarine, softened
• 3 eggs
• 1 cup pumpkin puree (you can puree your own pumpkin – use the leftovers from carving)
• 1 cup finely shredded carrots (about 2 medium carrots)
• 2-3 very ripe bananas, smashed (the riper the better)
• 1 cup quick oats
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp salt
• 2 tsp baking soda
• 2½ tsp cinnamon
• ⅛ tsp nutmeg (optional)

Directions

1. Preheat oven to 375 degrees
2. Cream together: sugar, yogurt, applesauce and butter
3. Add eggs, pumpkin, carrots and bananas
4. Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg
5. Mix until combined
6. Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.
7. Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
8. Remove from pans and cool on cooling rack.

Recipe retrieved from: http://reallifedinner.com/the-best-toddler-muffins/

Janel Genge is a Registered Dietitian with Kids Eat Smart Foundation Newfoundland and Labrador