I know it is winter… but I still love pumpkin 🙂 High in fiber and vitamin A – it is available all year round in the pumpkin puree can. My store started marking them half off since the season is over and I bought more! Plus, the kids LOVED these. They ate them up like there was no tomorrow. I’m not a huge chocolate fan and loved both the chocolate and cranberry version. After 1 day, I had to make more of them. It was crazy! Then, we had a playdate and the kids wanted more as well. So, I would definitely call these kid-friendly!
Why I love this recipe:
1. You can opt for no oil or butter.
2. You can use whole wheat and/or white whole wheat instead of all-purpose flour
3. There is quite a bit of fruit in the muffin. Other recipes add 1-2 tablespoons.
4. Freezer friendly (of course!)
5. Very moist
6. Simple to make
7. If you mess up the baking powder and baking soda by reversing the ingredients – it still turns out okay! Believe me – I know!
8. You can change the mix -ins or omit them.
Why the oven temperature change in the directions? Whenever I make something that needs “lift” like cupcakes, biscuits, muffins or bread, I always preheat the oven 25 degrees higher. Once the oven is opened in order to put the food into it, the oven’s temperature will decrease. In addition, these high rising foods need a good burst of heat to rise high. The increased oven temperature will do this. Always remember to reduce your temperature though or the baked goods would burn. 400 degrees is great for steak, but not for muffins.
Right now, I’m watching HGTV. I wish those “Property Brothers” or the Love it/List It couple would come to my house. Their houses all are so pretty!
Recipe adapted from Cooking Light