During one of my weekly "smooth and easy" trips to the grocery store with 3 young kids, I opened a container of pumpkin muffins to keep everyones mouths so filled with food they couldn't fight or scream.  It worked so well that my kids have been begging me ever since to recreate them.  

With school starting for Welles and Shay this week I figured it would be great for a quick breakfast on the go while we're inevitably rushing out the door in the morning.  My friend Sarah sent this recipe last week and the kids loved it!

PUMPKIN MUFFINS:

(Makes 24 mini muffins)


1 cup all purpose flour
1 cup whole wheat flour                                               
1/2 cup agave or brown sugar
1 1/2 t baking soda
1/2 t salt
1 t pumpkin pie spice
1 cup pumpkin purée
1/2 cup applesauce
1/2 cup coconut oil (liquified)
1 T vanilla

Whisk dry ingredients. Whisk wet ingredients. Combine wet with dry (don't over mix).

Bake at 325 for 15 mins rotating halfway through.

 

The Prep

 

Baking & Cooling

 

Enjoying!

 

Happy Baking!