Whole Grain Pumpkin Muffins

No one likes to battle their children to eat their vegetables and whole grains, so I like to turn it into a pleasant treat that they are sure to scarf up. This muffin recipe makes that easy! Not only do my children eat the muffins without a fight, but they actually request them:

Whole Grain Pumpkin Muffins

• 1-1/3 c. 100% whole wheat flour
• 3/4 c. rolled oats
• 1/3 c. sugar
• 2 t. baking powder
• 1/4 t. salt
• 1 t. cinnamon
• 1/2 t. ground ginger
• 1 egg, beaten
• 3/4 c. milk
• 1/4 c. vegetable or olive oil
• 1/2 c. canned pumpkin
• 2 t. sugar (optional)

Mix the dry ingredients together in a large bowl. In a separate bowl, combine the egg, milk, oil and pumpkin. Add the wet mixture to the dry ingredients and stir until fully moistened. Spoon into a greased muffin pan and lightly sprinkle with additional sugar. Bake at 400 degrees for 18 to 20 minutes or until cooked through.

If you do not have much time in the morning, this recipe works great when frozen. Just pull them out the night before so they can thaw out for the morning.

I hope you enjoy this frugal, simple and quick alternative to fighting with your children to eat their vegetables and whole grains!

For more great recipes and homemaking tips, check out: Everyday Tastes, Homestead Revival, Nifty Thrifty Things and Comfy in the Kitchen.