01/27/2026
⚡️ Super Quick and Healthy Muffies!
I didn’t have time to bake sandwich bread for lunches today, so this morning I whipped up a batch of my nutrient packed pumpkin Muffies! The first batch was done just in time for the kids to take them in their lunch boxes to school!
Recipe:
Wet ingredients:
First mix:
• Pumpkin purée: 425 g (1 can)
• Cinnamon: 1 Tbsp
• Ginger: 1 tsp
• Nutmeg: 1/2 tsp
• Cloves: 1/8 tsp
Then add:
• Maple syrup: 80-90 g
• Eggs: 2
• Butter (melted): 110 g
• Vanilla: 5 g
Dry ingredients:
• All Purpose flour: 180 g
• Oats: 85 g
• Baking soda: 6 g
• Baking powder: 3 g
• Salt: 3 g
• Chocolate chips: as much or little as you want!
🔥 Preheat the oven to 375°
Mix up the wet first, then add the dry and mix just until combined. Add chocolate chips and stir until evenly dispersed. Scoop 6 1/4 cup size dollops onto a cookie sheet lined with parchment paper, and smooth out the tops.
🔥 Bake for 15-20 minutes (you know your oven better than I do, so adjust as needed! Mine always takes 5 minutes longer)
❄️ Cool on a cooling rack and enjoy! (Storage: keep in an airtight container at room temp for up to 3 days, or in the fridge for 7)
Let me know if you make these and how they turn out! 🥰
