This past fall we had two fantastic interns who helped us with testing some new and some old recipes. For our March recipe of the month, I would like to share with you the first of those recipes – Pumpkin Muffins. This is a new recipe to the Spend Smart. Eat Smart. website and it makes a great breakfast or snack.
Last week, Jody shared about some benefits of using processed foods on the blog. For me, canned pumpkin is the perfect example of those benefits. I can have the flavor I love from this nutrient-rich vegetable any time of the year. The trickiest thing about making a recipe with canned pumpkin is that you either have to use the entire can or you need a plan for how you will use a small amount of pumpkin in another recipe. In this case, we went with the full can of pumpkin. This means that the recipe makes a lot – 18 muffins. For my family of five (with two teenagers), this is not a problem, the muffins are usually gone in a day and a half or less. For a home with fewer people, this is a challenge. The great news is that these muffins freeze and thaw very well. You can put them in a freezer safe container or plastic bag and pull them out as needed. Thaw frozen muffins at room temperature or re-heat in the microwave. Or you can follow the path of my 15-year-old son who recently took a frozen pumpkin muffin out of the bag and just ate it … I guess he was hungry.
In my home, we really like these muffins and I hope you will too!
Enjoy!
