Let’s be honest, pumpkin is the reason we love fall, okay that and crunchy leaves, but really. Pumpkin. These pumpkin muffins are everything we love about the season!
We certainly enjoy those baked goods, but sometimes they are not the healthiest. A lot of baked goods require excess oil or butter to make them moist, which isn’t always great for your heart. Pumpkin adds a lot of moisture and keeps baked goods from drying out. This recipe only uses healthy fats.
Another great thing about pumpkin is you can substitute it with basically any kind of squash. Some of our favorites are acorn and butternut squash. A lot of kids struggle with squash because of the texture, but if you have some lying around, you don’t want to waste it. So what do you do with it? Cook it in oven 350 degrees until tender at. Scoop out the squash and blend in blender or food processor until smooth. Add a tablespoon at a time if the squash is really thick. Then substitute for any recipe that calls for pumpkin. The kids will never know!
Pumpkins have a great deal of vitamin c that helps your vision. Like other squashes, pumpkin has the antioxidant beta-carotene which can help prevent cancer.
These pumpkin muffins are delicious. We enjoy them in the morning or for an anytime snack, and this recipe won’t make you feel guilty after you enjoy one.
