These muffins are a baby breakfast staple in our house. They aren’t very sweet but they taste amazing. As a baby food they are great because you can make a huge batch, put them in the freezer and thaw the muffins as you need them. How many muffins this recipe makes I have no idea (4 dozen?) but it’s a lot because you use the whole can. I figure why not just use it up instead of using a third of a can of pumpkin purée and throwing it out. Also I like to use a mini muffin pan that I picked up at the dollar store because they are the perfect size for little hands.
Pumpkin purée is probably one of those things you walk past in the grocery store and only think about at thanksgiving. It’s worth a second look especially for baby food. You can sneak it in to soups and stews without anyone really noticing and helps make baking stay really moist. Give these muffins a try you’ll be pleasantly surprised.
3 cup of all purpose flour
1 can 796 of pumpkin puree (not pie filling)
2 tbsp of baking powder
1 tbsp of cinnamon
1 1/2 tsp of ginger
1 tsp of nutmeg
1 tbsp of vanilla essence
1 cup of vegetable oil
3/4 cup of brown sugar
Preheat oven to 375’F.
Mix flour, baking powder, cinnamon, ginger and nutmeg. Mix together the eggs, pumpkin puree, sugar, oil and vanilla. Spoon into muffin pan and bake in the oven until slightly golden (approx 10 mins).
Allow to cool in muffin tin and then transfer to a wired rack.