Jessica Barnes, PhD, RDN, LDHello Villagers,
When my oldest was a toddler, I began looking around for high fiber recipes to help with some gastrointestinal issues. Pumpkins are naturally high in fiber, low in saturated fat, and pack in a ton of nutrients (especially beta carotene). To add even more fiber, half of the flour used is whole wheat. This started as a bread recipe, but I converted it to mini muffins to make it easier on tiny toddler hands. You can prepare this recipe either way by altering the oven temperature.
Begin by preheating your oven to 400 degrees for muffins or 350 degrees for bread. In a large bowl, mix your flour blend (1 3/4 cups all purpose flour and 1 3/4 cups whole wheat flour) with the sugar, spices, and baking soda. I prefer the flour blend to be roughly half and half. I have tried these muffins using only whole wheat flour, but the texture was too dense for my taste. However, if your family is used to all whole wheat flour in their baked goods, then go for it!
In a separate bowl, beat the eggs. Next, add in the pumpkin purée, vegetable oil, and orange juice. Mix the wet ingredients until thoroughly combined. Create a well in your dry ingredients and pour in the wet ingredients. Mix until ingredients are combined. Do not over mix. Fold in the chocolate chips. If making mini muffins, I recommend using mini chocolate chips. For regular sized muffins and bread, regular sized chocolate chips will work fine.
If making mini muffins, spoon batter by the tablespoon into greased mini muffin wells. Bake at 400 degrees for 10 minutes. This recipe makes 7-8 dozen mini muffins.
If making regular sized muffins, spoon 1/4 cup batter into a greased or lined muffin tin. Bake at 400 degrees for approximately 17-20 minutes. This recipe makes 3-4 regular sized muffins.
If making bread, pour batter into two greased bread pans. Bake at 350 degrees for 45 minutes to 1 hour.
This recipe does make quite a bit and can easily be halved. My kiddos devour them quickly, so I love the large batch. Enjoy!
Ingredients
- 3 1/2 cups flour blend (half all-purpose flour, half whole wheat flour)
- 1 1/2 cups sugar
- 2 tsp baking
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 3 1/2 cups pumpkin purée, or 2-15 ounce cans
- 1 cup vegetable oil
- 4 large eggs
- 3/4 cup orange juice
- 2 cups mini chocolate chips - for regular sized muffins and bread, regular sized chocolate chips can be used
Instructions
- Preheat oven to 400 degrees for muffins or 350 degrees for bread
- Combine all dry ingredients into large mixing bowl
- Whisk together the pumpkin purée, vegetable oil, eggs, and orange juice
- Create well into dry ingredients
- Pour liquid ingredients into well
- Stir until just combined
- Fold in chocolate chips
- If baking mini muffins, spoon 1 tablespoon batter into greased mini muffin pan wells. Bake for 10 minutes.
- If baking regular muffins, spoon 1/4 cup batter into greased or lined muffin tin. Bake for 17-20 minutes.
- If baking bread, pour batter into two greased bread pans. Bake for 45 minutes - 1 hour.
[…] to super picky toddlers. I went on a mission to find ways to pack fiber into their diets and these pumpkin spice muffins became a staple in our household. (Side note: if you are increasing your fiber content, be sure to […]