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Pumpkin Muffins a Healthy Snack

Amy ConleyJust because Thanksgiving was a few months ago doesn’t mean you should give up on cooking with pumpkin. It is so delicious and full of fiber and vitamins. Sometimes I find it hard to find out of season so I try to stock up on canned pumpkin when it is on sale and in season.

My boys are always hungry when they get home from school. My little one walks in the house and immediately wants two cookies and chocolate milk. Sometimes I give in but I would rather they have a more healthful snack after school. They love my pumpkin muffins with chocolate chips. I can’t keep these muffins in the house long enough to make it to breakfast the next day.

Pumpkin MuffinsI made these muffins the other day and my middle son walks in and makes a beeline for the counter. He hasn’t even taken his coat and hat off and he devours a muffin. He told me that he was “blinded by their deliciousness.” He is not even 8 yet and I just burst out laughing. He proceeded to eat two more before I had to stop him so he would eat dinner.

I hope you enjoy this recipe as much as my family does. I am sure you could substitute fresh pumpkin if you grow your own.

Pumpkin Muffins

3 eggs (farm bought is always the best)
3/4 cup canola oil
1/4 cup plain greek yogurt
1 teaspoon vanilla
1 cup sugar
1 cup brown sugar
1 can (15 ounces) pumpkin puree
2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup semi-sweet chocolate chips
Chopped pecans or walnuts, if desired

wet ingredientsBeat the 3 eggs and then add the oil. Add the yogurt, vanilla and sugars. Blend until smooth then add in the pumpkin puree.

Combine all the dry ingredients together in a separate bowl.

Add the dry ingredients in thirds to the wet mixture. Do not overmix. Add in chocolate chips and nuts if you like.

My boys don’t like nuts but I like them with chopped pecans or walnuts. They are also delicious without the chocolate chips.

dry ingredientsScoop them into a muffin pan and bake for 20-25 minutes in a 350 F oven. I tend to fill my3/4 full so they may take a few more minutes.

It makes about 18 to 20 muffins. You could also divide the batter into two bread pans and make pumpkin bread.

Bake the breads for 50 to 55 minutes.

 in the ovenI like to test my breads and muffins with touch. I don’t like to poke them with toothpicks. It is just as easy to give it a little touch on top to see if they are done. If it still feels mushy, give it a few more minutes.

I hope your family enjoys these muffins as much as mine does. For more about Conley Farm, visit my Facebook page.