These new Pumpkin Muffins are so good and so perfect for this fall weather we are having! They make a dense, filling muffin, perfect for breakfast or an after school snack. This recipe make 1.5 dozen muffins - feel free to freeze any extra once baked until you are ready to eat them!

Just empty the contents of this jar, add 1.5 cups of canned pumpkin, 2 large eggs, and 1/2 cup of oil or melted butter. The batter will be thick - do not overmix!

First mix your wet ingredients well and then empty the dry ingredients and stir. Do not over-mix.

Preheat your oven to 350°, spoon batter into muffin cups, about 2/3 full, and bake for 18-22 minutes. If a toothpick comes out clean, your Pumpkin Muffins are ready!

Pumpkin Muffins

C$16.00

Ingredients

All purpose flour

Whole wheat flour

Brown sugar

White cane sugar

Baking soda

Baking powder

Salt

Cinnamon

Pumpkin spice

Large flake oats

Pecans
Mix your wet ingredients and then empty the dry ingredients and stir. Do not over-mix.

3 ripe bananas (~1.5 cups, mashed)

2 large eggs

1/3 cup vegetable/coconut oil

*If you find your batter is a little dry, you can add up to 1/4 cup of milk/water OR maple syrup/honey (if you like your banana bread extra sweet.

Preheat your oven to 350°, pour batter into a greased 9x5 inch pan, and bake for 60 minutes. If a toothpick comes out clean, your Banana Bread is ready!

Pumpkin Muffins

Ingredients

Nutritional Information

How to Best Enjoy

Orders due end of Monday for delivery each Friday!