They are completely sneaky. They are whole wheat and have three vegetables in them! My daughter took a bite and said, "Pumpkin Muffins!!!!!! My favorite!!!!" I didn't bother to mention they also have zucchini and carrots in them. Use white-wheat flour and you can barely tell they're whole wheat.
Sneaky Pumpkin Muffins
1 1/2 c. whole wheat flour 2 eggs
1/2 c. packed brown sugar 3/4 c. canned pumpkin (not the pie filling)
1/2 tsp. cinnamon 1/4 c. zucchini, steamed and pureed
1/4 tsp. ginger 1/4 c. carrots, steamed and pureed
1/4 tsp allspice 1/3 c. vegetable oil
1/8 tsp. nutmeg 1/3 c. honey
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat your oven to 350. Get your muffin pan prepped with some cupcake liners or cooking spray. Note that the carrots and zucchini are steamed and pureed. If you haven't yet, take a minute to get them nice and soft and throw them in a food processor or blender
In a large bowl, combine your flour, sugar, spices, baking power, baking soda and salt. Make a well in the center and set aside.
In a small bowl combine the eggs, pumpkin, carrots, zucchini, oil, and honey. Add all at once to the well in the dry ingredients and stir only until combined. Scoop into your muffin tin with each being about 2/3 full.
Bake at 350 for 18 minutes or until done. Cool for a few minutes in the pan before removing.
Here's a Printable Version for you.
Seriously, they are so good. They also freeze well. So, make a double batch and feed them to your family and have extra leftover for lunches. Check out my post about disguising vegetables to see what I packed them with. Enjoy!
Pumpkin Goodness and Hugs,
Cindy
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