Pumpkin Blueberry Muffins

Eating for Nutrition

• Pumpkin: Potassium, Iron, Vitamin A, Calcium, Magnesium, and Fiber
• Blueberries: Potassium, Iron, Vitamin C, and Fiber

Kitchen Kit

• 2 bowls
• a muffin pan

Ingredients

• DRY INGREDIENTS:
• 3/4 c flour
• 3/4 c oats
• 1/3 c sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

• WET INGREDIENTS:
• 1/2 c pumpkin purée (homemade pumpkin purée or canned)
• 1/2 c milk
• 1 egg
• 1/4 c melted butter

• ADD-IN:
• 1 c blueberries (fresh or frozen)

How To

1. Whisk/mix dry ingredients in a large bowl.
2. Mix wet ingredients in a smaller bowl (let the melted butter cool a bit so as not to cook the egg:).
3. Gently fold wet ingredients into the dry ingredients. Then fold in the blueberries.
4. Bake 20 minutes in a 400 degree oven.

Sweetness Tips

These muffins are the hearty kind; not the airy-fluffy kind of muffin. They are dense with flavour, packed with vitamins, and extremely moist thanks to the pumpkin.

SUGAR

In fact, I made these muffins 3 different ways: with 2/3 c sugar, with 1/3 cup sugar, and with no sugar nor alternative sweeteners.

Our family’s verdict was as follows:

• 2/3 cup sugar version of this recipe = Way too sweet!
• 1/3 cup sugar version of this recipe = Just right!
  • However, we tried with even less sugar…
• Zero sugar version of this recipe = Pretty good. Sort of like eating porridge to go… I’d use this version as a healthy snack for toddlers.