Every year about this time I have a small panic attack. When I realize that another summer has passed and that fall is just about to kick off, I start obsessing about all of the "summery" things that I still haven't done. Instead of driving myself nuts as usual, I decided to fully embrace the change of the seasons this year. We had a couple of cooler days this week so yesterday was a great day for pumpkin muffins!
These muffins are not super sweet but they are really healthy- they contain lots of iron and protein too! I wasn't sure if they'd pass the "kid test", but...
Success!
Big bites:
Even though he can talk, he is also using his baby sign for "more" just to make sure that I understand that he needs another muffin ASAP!
Thumbs up:
Number 1!
1 cup canned pumpkin (not pumpkin pie mix)
1 cup non-dairy milk
1 tablespoon chia seeds, ground flaxseeds, or 1 egg
1/3 cup packed brown sugar (*see note)
3 tablespoons oil (whatever kind you prefer to use)
1 tablespoon blackstrap molasses
1/4 cup protein powder
3/4 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 teaspoon pumpkin pie spice
- Preheat oven to 375°F. Whisk together the pumpkin, non-dairy milk, chia or flaxseeds (or egg), brown sugar, oil, and molasses and set aside.
- Combine the flours, baking powder, protein powder, salt, and pumpkin pie spice in a medium bowl.
- Add the wet ingredients to the dry and stir to combine (don't over-mix).
- Pour batter into a lightly oiled or paper-lined muffin pan. Bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes.
