Pumpkin Muffins

Pumpkin Muffins are another favorite of my husband and both 1 and 2 year old daughters! These are great for breakfast, in the lunch box or for snacks! I even use this recipe for my daughter's Birthday cup cakes!

Before I had my girls I would order a sweet potato for a side at a steakhouse just to take it home and use it for these muffins! Now I'm using cooked squash from my garden, sweet potatoes or yams from the store. ~Sarah

Wet Ingredients:

1 cup of cooked and mashed sweet potato or squash (* you can also use pumpkin, but I find the previous to be much tastier and easier to prepare)

½ cup coconut oil

½ cup honey (in addition --but optional: ½ cup of sugar)

½ cup organic yogurt (vanilla flavor is good, just higher in sugar)

1 tsp organic vanilla extract

½ cup unsweetened almond milk

2 eggs

Dry ingredients:

1 tablespoon of chia seeds or flax seeds *whole or ground (Optional)

2 cups of flour

1 tsp baking soda

1 tsp aluminum free baking powder

2 tsp cinnamon

1 and 1/2 tsp nutmeg

1 tsp cloves

Mix wet and dry ingredients separately and then add together.

Grease muffin tins with organic butter or coconut oil. Or use paper liners, but be advised the batter may stick to the wrappers. I use paper liners for the regular sized muffins but grease the tins for mini muffins. It’s easier to hand these to the toddlers without having to take out of the wrapper.

Put the same amount of batter in each so they bake evenly.

* You can add dark chocolate baking chips on top of each muffin prior to baking or stir a 1/2 cup into the batter just before pouring into muffin tins. If making for birthday cup cakes use fun wrappers!

Makes: 24 regular muffins or 12 regular and 18 mini muffins

Bake at 350 for 18-20 minutes

For mini’s bake at 350 for 10-12 minutes