It’s Pumpkin Time
Pumpkins are a hallmark of fall and make a great addition to kid-friendly snacks. Pumpkin is easiest to use in recipes when bought from a can, but fresh pumpkin from the pumpkin patch is also fantastic. Rich in beta-carotene, Vitamin A and Vitamin C, this seasonal favorite is also a nutritional powerhouse so you can help the little ones get their vitamins in.
Try this allergy-friendly Pumpkin Muffins recipe that is kid-tested and sure to make its way into your snack time routine.
1 2/3 cups whole wheat flour
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
3 tsp pumpkin pie spice
2 whole bananas
1 1/4 cup pumpkin
1/2 cup brown sugar
1/4 cup organic cinnamon applesauce
1 tsp vanilla extract
1 cup vanilla soy milk (or whatever you prefer)
Preheat oven to 350 degrees. Grease muffin tins to prevent sticking. In a large bowl, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together. Then stir in sugar and set aside.
In a bowl, mash bananas, ripe ones are best. Add applesauce, pumpkin, vanilla extract and milk. Stir. Add wet ingredients to dry ingredients. Stir until blended.
Spoon into muffin tins, 3/4 full and bake until a toothpick or knife comes out clean. Muffins should take about 20-23 minutes.