Pumpkin Muffins

(makes 12 muffins)

Soft, fluffy, and perfectly spiced — these Pumpkin Muffins bring the cozy taste of fall to your table. They’re easy to make, kid-approved, and filled with warm flavors of cinnamon, nutmeg, and ginger. A simple treat that works just as well for breakfast as it does for an afternoon snack.

Ingredients:

1 cup (about 245 g) pumpkin purée
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 large eggs
1/2 cup vegetable oil
1/4 cup apple juice or water
1 1/4 cups sugar

Creative Process:

1. Peel and cube the pumpkin, boil until soft, let cool, and mash into a purée using a fork or
immersion blender.
2. Grease a muffin tin with oil, or line with paper cups (if using paper liners, no greasing
needed).
3. Preheat the oven to 355°F (180°C).

4. In a large bowl, mix all the dry ingredients (except sugar). Make a well in the center.
5. In a separate bowl, whisk together the wet ingredients and sugar.
6. Pour the wet mixture into the dry ingredients and stir until well combined.
7. Fill the muffin cups about 2/3 full (not to the very top).
8. Bake for 20–25 minutes, checking doneness with a wooden skewer.
Serve these muffins warm, with a touch of butter, nut spread, or simply plain. They’re cozy,
sweet, and perfect to share with family — a little taste of autumn in every bite.

Healthy Highlights

• Kids-Friendly
• Dairy-Free (uses oil, no butter)
• Can be made with whole wheat flour
• Refined Sugar-Free option (swap sugar for coconut sugar or maple syrup)