There are many ways to make pumpkin muffins to kick off the Fall season. This kid-friendly pumpkin muffin recipe is healthy and easy to make. Combine a love of pumpkins with Greek yogurt to make one tasty back to school treat.
The benefits of teaching children how to cook are plenty
According to the Journal of Nutrition Education and Behavior, developing cooking skills by adolescence may result in long-term benefits for nutritional well-being.
The study found that confidence in cooking ability led to fewer fast-food meals, more meals as a family, and more frequent preparation of meals with vegetables in adulthood.
In addition to teaching children healthy eating habits, children also learn mathematical skills from measuring ingredients. During our baking session, I asked my daughter to recognize the different numbers on the measuring cups and to place the muffin liners in patterns mixing the various colors. As an added bonus, we spent quality time together without screens or technology. At the end of our baking, we have a delicious treat to enjoy with pride. What a great teaching moment that any family can offer. I call this learning in disguise!
How to Make Pumpkin Muffins
Even though these muffins are made from scratch, they don’t take that long to make. If you are bored with your back to school snacks, consider adding these pumpkin muffins. My daughter reminded me to pack her a few in her lunchbox and she takes great pride in helping make them!
Pumpkin Muffins Ingredients:
1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
I teaspoon cinnamon
1 can 100% pure pumpkin (15 oz.)
2 large eggs beaten
1/2 cup vegetable oil or canola oil
1/3 cup lowfat Greek yogurt
Preheat oven to 400 degrees. Spray muffin tins with cooking spray or insert muffin liners.
Mix flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl.
In a separate middle bowl, whisk together pumpkin, eggs, oil and yogurt.
Combine wet and dry ingredients until just blended.
Spoon batter into muffins tins. Fill cups 3/4 of the way.
Bake for 16-20 minutes (or 8 – 10 minutes for mini muffin trays).
If a toothpick comes out clean in the muffin then they are done.
Transfer muffins to rack to cool.
The Greek yogurt makes these muffins moist and not dry. I had to refrain from eating the entire pan. Remember, sharing is caring – another lesson I am sure KinderCare teaches their students.
Don’t they scream Fall fun? Not to mention my entire house smells like pumpkin now. I love it!
Looking for more pumpkin recipes for the Fall?
Do you crave all things pumpkin? Check out 20 tasty pumpkin drinks to make this fall. What is your favorite pumpkin treat?
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 teaspoon pumpkin pie spice
- I teaspoon cinnamon
- 1 can 100% pure pumpkin (15 oz.)
- 2 large eggs beaten
- 1/2 cup vegetable oil or canola oil
- 1/3 cup low-fat Greek yogurt
- Preheat oven to 400 degrees. Spray muffin tins with cooking spray or insert muffin liners.
- In a separate middle bowl, whisk together pumpkin, eggs, oil and yogurt.
- Combine wet and dry ingredients until well blended.
- Spoon batter into muffins tins. Fill cups 3/4 of the way.
- Bake for 16-20 minutes (or 8 - 10 minutes for mini muffin trays). If a toothpick comes out clean in the muffin then they are done. Transfer muffins to rack to cool.