Fall is my favourite time of year. It’s time to break out the comfy sweaters, collection of teas and bake with pumpkin! Muffins are always nice to have on hand in the freezer as they make for tasty morning snacks, especially when paired with a nice warm cup of tea. Since it is the season of all things pumpkin, I decided to try my hand at a new muffin recipe and the results are just as warm and comfy as your coziest sweater.
Pumpkin Mix Muffins
What You Need:
- 1 C whole wheat pastry flour
- 1 C rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 eggs
- 1 C canned pumpkin puree
- 1/3 C brown sugar
- 1/2 C milk
- 1/4 C canola oil
- 1 tsp vanilla
- 1/3 C dried cranberries (or raisins)
- 1/4-1/3 C mini semi-sweet chocolate chips
What You Do:
– Preheat the oven to 350 degrees F
– In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Once it’s combined, set aside.
– In a medium-sized bowl, whisk together the eggs, pumpkin, sugar, milk, canola and vanilla
– Pour the wet ingredients into the dry and mix only until just combined.
– Gently stir in the cranberries and chocolate chips.
– Spoon into a muffin tin and bake for 16-18 minutes.
– Store in an air tight container for up to 3 days to maintain optimum freshness — they also freeze very well.
****FOR YOUR TODDLERS: you can also make mini muffins by scooping 1 Tbsp of the mixture into a mini muffin tin and bake for 15 minutes****
These are both husband and toddler approved. 😉