Time Saving Pumpkin Muffins and ADD
Tasty food is one of life’s joys. The only thing that I like better than food that tastes great is something that makes my life easier. Our family has several foods that help calm the chaos of daily life with Attention Deficit Disorder. Pumpkin muffins are a blessing in so many ways. First, they are an excellent breakfast food. Eaten with walnuts or cheese, pumpkin muffins are a fabulous freeway food. If you are a teacher, students will clamor for these. I keep some in the freezer at school for those emergencies when kids come to school without breakfast. Pumpkin muffins make excellent snacks at home and at work. If you need a lunch on the run, bag some pumpkin muffins, raw veggies, and your favorite easy protein (hard boiled egg, cheese, or nuts). Have good nutrition while saving money and your arteries. You can pack several breakfasts or lunches and have them in the fridge waiting to go to work with you. Since kids enjoy these muffins, you can make your children a muffin lunch, too. These quirky lunches break up the monotony of sandwiches!
One of the reasons that kids love these muffins is that they are a bit sweet. However, they are not nearly as sweet as the sugary cereal, juice, and muffin bread that they get in a school breakfast. I do use half butter, but you may use all oil. The recipe makes 24 nice sized muffins.
From start to finish, these muffins take about one hour and 15 minutes to make and bake. I hope you enjoy them and that they help you get a few extra minutes into your busy days.
Connie’s Time Saver Pumpkin Muffins
Preheat oven to 250 degrees Fahrenheit. (The long, slow cooking makes a very moist and tender muffin.)
½ cup butter melted
½ cup canola oil
2 cups turbinado sugar (You can substitute brown sugar.)
4 eggs (I use omega 3 organic eggs.)
1 can pumpkin without spices (I use Libby’s.)
2 teaspoons vanilla
4 cups whole wheat flour (freshly ground or whole wheat pastry flour)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice or cinnamon
1/2 cup mixed raisins (optional)
¾ cup Walnut pieces (optional)
Into a large (4 liter) bowl, stir the butter and oil together and add the sugar. Stir until mixed. It will be grainy. Using a whisk, add the eggs and stir until well-mixed. Add the pumpkin and vanilla. Stir until it is completely mixed.
Sift all dry ingredients into the wet ingredients in the large bowl. Stir the batter with a sturdy spoon until just mixed.
Spray the muffin tins with no stick cooking spray. Spoon batter into muffin tins and bake at 250 degrees F. for about 60 minutes. The muffins will pull away from the sides of the tin when they are done. Test with a toothpick or piece of spaghetti inserted into the center of the muffin. It should come out clean. This recipe makes about 24 muffins.
For every person who values their time, this book will help you make the most of what you have! The tips are extremely practical.
500 Time-Saving Hints for Every Woman: Helpful Tips for Your Home, Family, Shopping, and More
I hate wasting cooking gas by just making a dozen muffins at a time. I bought a second muffin tin. Now I can make two dozen at a time. This is my favorite muffin tin. The tin is sturdy and heats evenly. Muffins pop out without sticking, even though it does not have a non-stick coating that can hurt birds if it overheats.
Fox Run Stainless Steel Muffin Pan
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