I used to bake a lot. I mean a lot. I started when I was in high school because my mom didn’t bake and I loved my baked goods. Now I bake so that my kids will have some healthy natural options for snacks. Healthy recipes and kids are not an easy thing to reconcile. The other day I had to convince my daughter that chips and cookies were not an appropriate snack during gymnastics. I love this healthy pumpkin muffins recipe because you can make it so fast and it makes a ton of muffins! Said daughter was not happy that I snuck carrot into them, but she is eating them anyway. 😉
Easy and Healthy Pumpkin Muffins Recipe
Ok, so when you think of muffins you don’t normally think of pumpkin and carrots being yummy, right? Well just take a look at these photos – you might just change your mind! The shredded carrot actually acts as a moistener as well as adding vitamins to an otherwise regular muffin. You could probably use zucchini as well but haven’t tried that with pumpkin so don’t hold me to it.
I love that these muffins have so much taste to them and they don’t contain nuts. You can send them to school without worrying about allergies.
I actually used one small 15oz can of pumpkin and added 2 bananas to the mix. I didn’t have a large can of pumpkin as I normally use when I make these muffins. I like the addition of bananas – it gives the muffins more of a sweet taste. You just have to make sure the bananas are good and pureéd when you add to the mix.
Usually I can get my 6 year old boy to do the bananas but, alas, he was at school. Do your kids help in the kitchen?
I had so much fun making these muffins with my brand new KitchenAid Mixer! My old one stopped working and after getting it sort-of fixed once, it broke again. I was so sad.
Thankfully my husband found a good deal on this beauty and it works better than the old one. The KitchenAid Professional 600 Series is a BIG difference from the smaller mixer.
My kids definitely prefer the mini muffins!
Once you mix all the ingredients minus the optional but very yummy mini chocolate chips, you want to get a spoon or spatula and fold in the chips. You could probably use the mixer, but by now the mixture is thick and you really don’t want to overmix the muffins.
**Note: I have discovered that this recipe probably needs some baking powder, which in the past I haven’t used for these muffins. The original recipe that was shared to me by a friend called for only baking soda, which – according to this post on Baking Powder Vs Baking Soda – isn’t really needed since there is no acidic component in the muffins with which it can react.
- 3 Cups Whole wheat flour
- 2 Cups White flour
- 4 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Salt
- 29 oz Pureed Pumpkin
- 2 Whole Carrrots, shredded
- 1 Cup Coconut or Olive Oil
- 12 oz Semisweet Chocolate Chips
- 3/4 Cup Sugar
- Preheat oven to 350.
- Pour all dry ingredients into a bowl and combine.
- Add wet ingredients to mixer and mix well.
- Then add dry ingredients and mix.
- Fold in chocolate chips by hand.
- Bake for 20-25 minutes.