Another day, another toddler muffin recipe. Kate is really into helping me cook/bake/anything that requires her to stand on her stool and help mom, really. So we made new muffins during one of Emmy's naps last weekend. And they smelled amazing!
Of course we had to add sprinkles to a couple for our babe, Kate. Can't do anything without sprinkles. This recipe isn't a recipe with a bunch of hidden stuff like some of my other posts.. but it does claim to be healthy. And they do have pumpkin which makes me smile!
Ingredients
1/3 cup granulated sugar
1/4 cup brown sugar, packed
1/2 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2/3 cup canned pumpkin puree
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
Instructions
Preheat the oven to 350°F.
Spray mini muffin pan with nonstick cooking spray, or lightly grease with oil, or line with mini muffin liners and set aside. In a medium sized bowl, combine both sugars, baking powder, salt, and spices. Add the pumpkin and oil and mix well. Beat in the egg and vanilla extract. Add the flour and mix until fully incorporated. Do not overmix.
Scoop the batter into the pan distributing it evenly among the cups. Bake for 11 – 12 minutes until a toothpick inserted comes out clean or with a few crumbs. Cool in pan 10 minutes then remove.
Enjoy! XOXO
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