Whole Wheat Pumpkin Muffin Recipe

Nothing says fall like the smell of pumpkin baking in the oven! These little muffins are perfect for breakfast or an after-school snack. Plus pumpkins are loaded with fiber, vitamin A and E, and iron.

Ingredients

• 2 cups pureed or canned pumpkin
• 1/2 cup brown sugar
• 1/3 cup oil (canola or vegetable)
• 1/3 cup unsweetened applesauce
• 2 teaspoons vanilla
• 4 large eggs
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1/2 teaspoon baking powder
• 1 cup chocolate chips (OPTIONAL)

Instructions
Mix together pumpkin, sugar, oil, applesauce, vanilla and eggs. In a separate bowl, mix together all the dry ingredients. Fold dry ingredients into your wet ones just until moistened. Scoop batter into a prepared muffin tin, filling 3/4 full. Cook at a preheated oven of 350 degrees for 12-15 minutes. Do not overcook. Makes 24 muffins.

Recipe by Natalie Monson at superhealthykids.com.

Photo courtesy of Super Healthy Kids