It’s Pumpkin Time

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.

Happy snacking!