Рецепт Kid-tested pumpkin muffins
Every year about this time I have a small panic attack. When I realize that another summer has passed and that fall is just about to kick off, I start obsessing about all of the "summery" things that I still haven't done. Instead of driving myself nuts as usual, I decided to fully embrace the change of the seasons this year. We had a couple of cooler days this week so yesterday was a great day for pumpkin muffins!
These muffins are not super sweet but they are really healthy- they contain lots of iron and protein too! I wasn't sure if they'd pass the "kid test", but...
Success!
Big smiles:
Big bites:
Even though he can talk, he is also using his baby sign for "more" just to make sure that I understand that he needs another muffin ASAP!
Thumbs up:
Number 1!
Kid-Tested Pumpkin Muffins
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 cup non-dairy milk
- 1 tablespoon chia seeds, ground flaxseeds, or 1 egg
- 1/3 cup packed brown sugar (*see note)
- 3 tablespoons oil (whatever kind you prefer to use)
- 1 tablespoon blackstrap molasses
- 1/4 cup protein powder
- 3/4 cup all-purpose flour
- 1 cup whole wheat flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
Preheat oven to 375°F. Whisk together the pumpkin, non-dairy milk, chia or flaxseeds (or egg), brown sugar, oil, and molasses and set aside.
Combine the flours, baking powder, protein powder, salt, and pumpkin pie spice in a medium bowl.
Add the wet ingredients to the dry and stir to combine (don't over-mix).
Pour batter into a lightly oiled or paper-lined muffin pan. Bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes.
*A note about sugar: These muffins are not super sweet. If you prefer a sweeter tasting muffin, I recommend using 1/2 to 2/3 cup of packed brown sugar.