These muffins are delicious and you can sneak in some whole-wheat flour as well, pleasing both parents and kids. The recipe makes two dozen muffins, so freeze half of them and then microwave them for 20 to 30 seconds.
7.1 ounces whole-wheat flour (about 1 1/2 cups)
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 large eggs
1 (15-ounce) can pumpkin
How to Make It
Preheat oven to 350°.
Place 24 paper muffin cup liners in muffin cups. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Divide batter evenly among prepared muffin cups.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
Pumpkin Bread: Spoon batter into 2 (9 x 5inch) or 4 (5 x 3inch) loaf pans coated with cooking spray. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices. Serves 24 (serving size: 1 slice)
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