Thursday, January 16, 2014

Whole Wheat Pumpkin Muffins

My little grandson has been eating these muffins since he was about 8 mo old. They are one of his favorite things to eat so I decided to jot it down. Maybe there are other babies that would love them too. Wholesome ingredients are the best part.

Whole Wheat Pumpkin Muffins


8    TBSP coconut oil

1  cup sugar

4  eggs

2  cups pumpkin puree

2 tsp pure vanilla extract

4 tsp baking powder

1 tsp baking soda

1 TBSP pumpkin pie spice

3/4 tsp salt

2 2/3 cups whole wheat flour

  1. Preheat oven to 350 degrees F and line about 50 ( if that’s too many cut the recipe in half) muffin cups with paper liners.
  2. In the bowl of an electric mixer, beat the coconut oil and sugar until well mixed. Add the eggs, pumpkin and vanilla and continue mixing until smooth.
  3. Mix in the baking powder, cinnamon, pumpkin pie spice and salt. Add flour a little bit at a time until everything is well mixed.
  4. Spoon batter into the muffin cups, this doesn’t rise much so you can almost fill them.
  5. Bake at 350 for 20 minutes, until toothpick inserted in center comes out clean
These muffins are dense and not crumbly for a baby to handle. Serve warmed up with a little butter on them. Keeps well in the freezer so you can take out one or two as needed.   

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