Pumpkin Muffins a Healthy Snack


| 1/15/2015 3:27:00 PM


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.



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