Heather loves to get in the kitchen with her kids, and she wants you in the kitchen with your kids too! Kids in the Kitchen with Girl in the Kitchen shares tips, recipes, and ideas to get you and your kids cooking together.
So… I am totally that person.
You know the one.
As soon as fall hits, I am all about the pumpkin everything. I am a self-described pumpkin addict. There cannot be enough pumpkin recipes for me in the entire duration of fall to satisfy my intense desire for all things pumpkin. As soon as the kids go back to school, I wait around for Labor Day to come and go, and there you go! Time for pumpkin.
I have found that people either love or hate that beautiful orange pumpkin. Me? It is not even a question! I am the one baking pumpkin bread, pumpkin muffins, pumpkin cake. I have even made a pumpkin pasta once, and it was delicious!
Luckily, my family shares the pumpkin obsession, so I am free to go crazy with the pumpkin until fall comes to a close (maybe even a little longer than that). One of our favorite recipes is these easy, healthy, super tasty pumpkin muffins. You probably have most of the ingredients already in your pantry, which would give you no excuse not to bake batches and batches of these all autumn long.
Best yet? These are so easy, the kids can help make them! They are packed with tons of healthy ingredients that make them perfect for breakfast, a lunch side, an after school snack, or even a dessert! The only thing that makes these muffins more delicious is some of this delicious pumpkin butter slathered on.
Go ahead and whip up a batch…or two! Get on the pumpkin train! You know you wanna…
Perfect Pumpkin Muffin Recipe
- 1 cup whole wheat pastry flour
- 3/4 cup wheat germ
- 3/4 cup dark brown sugar, packed
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree (fresh or canned-DO NOT use pumpkin pie mix)
- 2 eggs
- 2/3 cup buttermilk
- 1/4 cup canola oil
- Heat oven to 400 degrees.
- Line a 12 cup muffin tin with liners.
- Combine all dry ingredients in a large bowl.
- In another bowl, whisk together pumpkin, eggs, buttermilk, and canola oil.
- Fold the wet mixture into the dry, mixing until combined.
- Divide the batter evenly among the 12 muffin cups. I use an ice cream scoop. I always feel like I get equal sized muffins doing that!
- Bake muffins for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Let cool…and enjoy!
Pumpkin? Are you a lover or a hater? What’s you’re favorite way to enjoy it?
By: Heather Williams
Heather is a busy mom of three who loves exploring Lake County with her kids. When she, her husband, and kids are not embarking on new adventures, you will most likely find her cooking and posting some great family-friendly recipes at Girl and Her Kitchen.