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Pumpkin Breakfast Muffins

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Breakfast is tough. It’s one place I seem to have difficulty getting nutrition in, I never seem to have time to do much more than pop in a toaster waffle! My friend had send me a recipe for pumpkin loaf recipe from "Cooking Light" which was really yummy. I decided to “doctor” it up a little using some of the ideas from the Flax muffin. The result was a really nice dessert-like breakfast muffin that the kids LOVED. I love pumpkin and chocolate together. A few semisweet chocolate chips or raisins blended into the batter may tempt even the toughest of your Tiny Tasters. I make this on Sunday, keep them in the bag in the fridge, and pop heat them in the toaster oven or microwave for a few seconds in the morning. It makes mornings before school and work much faster, and the kids are getting in a lot of nutritious ingredients, including fiber and omega 3 fatty acids from the flax. A muffin, banana, and a glass of milk and you are good to go!

Ingredients

Food
Amt
Units
Prep
Notes
3 cups white whole wheat flour
white whole wheat flour
3
cups
1 tablespoon baking powder
baking powder
1
tablespoon
2 teaspoons baking soda
baking soda
2
teaspoons
1 teaspoon salt
salt
1
teaspoon
1 tablespoon flax meal
flax meal
1
tablespoon
1 tablespoon wheat germ
wheat germ
1
tablespoon
1 teaspoon cinnamon
cinnamon
1
teaspoon
¾ teaspoon pumpkin pie spice
pumpkin pie spice
¾
teaspoon
½ cup brown sugar (light or dark)
brown sugar
½
cup
light or dark
3 eggs
eggs
3
½ cup oil (oil of choice)
oil
½
cup
oil of choice
¼ cup milk (can substitute non dairy milk)
milk
¼
cup
can substitute non dairy milk
¼ cup yogurt (plain, can also substitute non dairy yogurt)
yogurt
¼
cup
plain, can also substitute non dairy yogurt
⅔ cup water
water
cup
15 ounces pumpkin purée
pumpkin purée
15
ounces
1½ tablespoons honey
honey
tablespoons

Method

Preheat oven to 350. Coat muffin tins with a fine mist of oil or line with paper cups Combine flour, baking powder, baking soda, salt and spices in a medium sized bowl. In a mixer on low combine brown sugar, eggs, oil, milk, yogurt and honey until well blended. Add water and pumpkin and combine until smooth. Add flour mixture to pumpkin mixture slowly on low until just combined. Fill cups 3/4 full and bake for 23-28 minutes until toothpick comes out clean.

Yield 24 muffins

Cook time
min

Yum Ratings

😫😟😐😀😍 “Super Yum! I like pumpkin and I like muffins! They are the best!” —Zane, age 8
😫😟😐😀😍 “Super Yum!” —Asa, age 4
😫😟😐😀😍 “Those muffins were a Super Yum!” —Thomas, age 13
😫😟😐😀😍 “I like Pumpkin Stuff!” —Owen, age 5
😫😟😐😀😍 “I like Pumpkin Stuff, too!” —Ava, age 4