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best EVER pumpkin muffins

*A BIG thanks to Stonyfield and Nature’s Path for sponsoring this post

Eleanor and I have been on a baking kick lately. She asks to make muffins almost daily and immediately pushes her chair over to the counter so she’s tall enough to lend a hand. It’s been so much fun having some company in the kitchen, and having the extra baked goods around the house isn’t so bad either ;)

best ever pumpkin muffins
Nature’s Path sent me some of their Pumpkin Flax Granola (USDA Certified Organic and Non-GMO, yay!) to try this month, so Eleanor and I schemed up a recipe for The BEST EVER Pumpkin Muffins! She stirred the dry ingredients and sprinkled the granola on top of the batter. Truly a team effort ;)

Pumpkin muffins have always been a favorite around our house, but I have to say, the addition of the crunchy granola clusters take these tasty treats from good to GREAT!

Best Ever Pumpkin Muffins

1 3/4 C flour
3/4 tsp salt
1 tsp soda
1 1/2 C sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1 C canned pumpkin
1/2 C vegetable oil
1/2 C water
2 eggs
Nature’s Path Pumpkin Flax Granola

Preheat oven to 350
Line tins with oil or liners

Stir together dry ingredients til well blended. Make well in center. Put in pumpkin, oil, water, and eggs. Stir until dry ingredients are moist. Do not over mix. Fill cups 2/3 full. Liberally sprinkle granola on top of batter. Bake about 20 minutes. Enjoy!

best ever pumpkin muffins
There’s absolutely nothing better than fresh baked muffins in the morning, but I’ve also been loving this yummy combo – vanilla greek yogurt mixed with a handful of Qi’a Cranberry Almond. It adds a nice flavor and crunch, and is full of superfood ingredients like chia, hemp and buckwheat!

Can’t wait to see what other yummy kitchen adventures Eleanor and I have this winter!

Your turn:
What’s your “best ever” recipe?

*A BIG thanks to Stonyfield and Nature’s Path for sponsoring this post

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