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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!

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
3 tazas ariana blanca
ariana blanca
3
tazas
1 cucharada polvo de hornear
polvo de hornear
1
cucharada
2 cucharaditas bicarbonato de sodio
bicarbonato de sodio
2
cucharaditas
1 cucharadita sal
sal
1
cucharadita
1 cucharada harina de lino
harina de lino
1
cucharada
1 cucharada wheat germ
wheat germ
1
cucharada
1 cucharadita canela
canela
1
cucharadita
¾ cucharadita especias de calabaza
especias de calabaza
¾
cucharadita
¾ taza azúcar
azúcar
¾
taza
½ taza azúcar morena (claro y oscuro)
azúcar morena
½
taza
claro y oscuro
3 huevos
huevos
3
½ taza aceite (aceite que escojas)
aceite
½
taza
aceite que escojas
¼ taza leche (puede cambiar a leche sin lactosa)
leche
¼
taza
puede cambiar a leche sin lactosa
¼ taza yogurt griego (sin sabor o tambien puede cambiar a yogurt sin lacteos)
yogurt griego
¼
taza
sin sabor o tambien puede cambiar a yogurt sin lacteos
⅔ taza agua
agua
taza
15 onzas pure de calabaza
pure de calabaza
15
onzas

METODÓ

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 white sugar, brown sugar, eggs, oil, milk and yogurt 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

Tiempo de cocinar
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