Pumpkin overload – right? Pumpkins are everywhere, even now that Halloween is past and we are moving headlong into the Thanksgiving season.
Do you know what my favorite Thanksgiving commercials are – ever – the Publix pilgrim little figurines – that get so full from all the Publix food that was served on Thanksgiving that their outfits tend to pop buttons. So fun. Growing up in Lakeland, FL – the home of Publix – I saw my share of Publix commercials – and am so glad to be living again with a Publix on every corner.
Anyway, back to pumpkins. As a Mom, sometimes I stress about my kids’ nutrition. I mean my older son could down all the fruit he could ever eat if I let him. My younger son loves those little pouches that are fruit-filled. We have instituted a donut morning one day every week, and I usually bake something sweet, and we eat out just to make life easier. So, I’m not the healthiest Mom out there – but that isn’t the end all either. They love their fruits and veggies so that is great! And neither of them really dig french fries – so that’s a plus!
These muffins – both of them are gobbling up. I feel good about giving them one because there is no added fat in it from butter or oil – so that makes them healthier, right? And, they are very yummy! You can change up the add-ins for the muffins, and this time I had a small amount of white chocolate chips left – they are a very nice addition.
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 1/4 cup Pumpkin Pie Mix in a can
- 1 egg
- 1 T applesauce
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/3 cup white chocolate chips
- Mix all the ingredients together.
- Spray muffin tin (makes 12 muffins) and set oven on 375
- Fill each muffin cup about 3/4 full with muffin batter.
- Bake for about 20 minutes or until done, don’t overbake
