These muffins are so yummy and so healthy that your kids will love them and you will love giving some to them. Yeah! I love when it works out like that. (It rarely does, right?)
These are such a hit that I served them as "cupcakes" for Jack's birthday instead of cake, and everyone was super happy. I put "branded" them in Spiderman cupcake paper and no one questioned a thing.
Pumpkin Muffins recipe found here and printed below (with some of my revisions). Enjoy!
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
1 1/2 cups all-purpose flour ( I used half all-purpose and half whole wheat flour)
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil (I used half oil/half apple sauce)
2 large eggs
1 teaspoon pumpkin-pie spice (allspice)
1 1/4 cups plus 1 tablespoon sugar (I used all brown sugar)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups
sugar, baking soda, and salt in a large bowl until smooth, then whisk in
flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths
full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed
and golden brown and wooden pick or skewer inserted into the center of a
muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Here are some pics of us enjoying it, for your enjoyment. :)