Pumpkin Muffins (WG)
Makes (homes):
24 Muffins
Makes (centers):
48 Muffins
Ingredients (homes):
- 4 Eggs, large
- 2 cup Sugar
- 1 3/4 cup Pumpkin, canned
- 1/2 cup Vegetable Oil
- 1 cup Applesauce, unsweetened
- 3 cup White Whole Wheat Flour
- 2 tsp. Baking Soda
- 2 tsp. Baking Powder
- 1 tsp. Cinnamon
- 1 tsp. Salt
Ingredients (centers):
- 8 Eggs, large
- 4 cup Sugar
- 3 1/2 cup Pumpkin, canned
- 1 cup Vegetable Oil
- 2 cup Applesauce, unsweetened
- 6 cup White Whole Wheat Flour
- 1 TBSP. + 1 tsp. Baking Soda
- 1 TBSP. + 1 tsp. Baking Powder
- 2 tsp. Cinnamon
- 2 tsp. Salt
Directions:
- Beat eggs, sugar, pumpkin, oil and applesauce until smooth.
- Combine flour, baking soda, baking powder, cinnamon, and salt.
- Add to pumpkin mixture.
- Mix on low speed for 20-30 seconds, until all dry ingredients are moistened.
- If desired, add chocolate chips and mix in on low speed (10-15 seconds).
- Fill muffin cups sprayed with pan release spray or lined with paper liners.
- Bake at 375 degrees for 16-20 minutes or until lightly browned.
Serve:
1 Portion = 1/2 oz. eq. whole grain
Meal:
Snack
CACFP Credit:
Grain
Record on your menu as:
Muffin (Bread and Bread Alternate Food List # 25)
Source:
Adapted from: Recipes for Healthier Kansas Menus, 2009, Healthier Kansas Recipe B-104