Eat Drink and Blog

My 18 month old is a very picky eater, so our pediatrician recommended “tricking” him by making things like zucchini bread to get him to eat vegetables. He loved the zucchini bread, so I wanted to try other sneaky breads, and after finding a can of organic pureed pumpkin at my local Super Target recently, I decided pumpkin muffins would be my next experiment. I made them last week and was excited to test them out on the little bugger… who promptly and repeatedly refused to eat them. Failed experiment some might say, but not me. Because those suckers are goooood! I used 3 or 4 times more pumpkin than the recipe called for (as you’ll see below), so they are chock full of pumpkin-y goodness. Seriously… like a little piece of pumpkin pie in the palm of your hand. Especially when you warm them up and serve them with honey butter (which I also made last week). Enjoy!

1-3/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves (I didn’t have this on hand so I left it out)
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1/2 cup canned 1 can pureed pumpkin (I used Farmer’s Market organic brand)
1/4 cup chopped nuts (which I left out because I thought the texture might throw Spike off)

In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Make a well in the center. Combine egg, milk, oil and pumpkin; add all at once to flour mixture. Stir just until moistened. Lightly grease muffin cups; fill 2/3 full. Bake in a 400 degree oven about 20 minutes or until golden. Remove from pans; serve warm. Makes 12-15 muffins (with extra pumpkin).

Honey Butter
From Allrecipes.com

1/3 cup butter, softened
1/3 cup honey

Beat butter and honey together until creamy. Serve at room temperature. ” alt=”muffins” />

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Related posts:

1. Light and Fluffy Whole Wheat Pancakes (no, really!)
2. Chicken Cordon Bleu Mac N’ Cheese

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