As parents, we cook what our picky children will eat. It’s not necessarily what you’re hoping they want to munch on, but I’ve found adding hidden ingredient to a recipe and cutting the sugar in half can result in a slight more nutritious version of the snacks they prefer.
Pumpkin baked goods are a favorite in our house. My daughter is enthralled with the fall offering of pumpkin muffins at Dunkin Donuts. Covered with sugar crumbles and icing, they’re absolutely delicious so I don’t blame her, but I’m hardly going to let her eat those with any regularity! I found a way to incorporate solid servings of Vitamins A and C, and some added protein via almond flour, into a healthy fresh pumpkin muffin and she’s none the wiser.
Her grandfather grows fresh sugar pumpkins in his garden (this variety is best for baking, not the traditional a jack-o-lanterns) so when I make these muffins using his delicious sugar pumpkin, it’s a nice way to utilize fresh, vitamin filled ingredients with a personal connection. You can use canned pumpkin as well if it’s all you have on hand. Feel free to add other items to the batter, like finely shredded zucchini, carrots, pecans, walnuts, coconut or raisins, for even more nutritious addition.
Below is an adaptation of the traditional recipe from the classic red and white Better Homes & Gardens cookbook. Doctor the recipe as you see fit, with additions and subtraction of sugar, and feel confident you’re baking a healthy snack. It’ll never be Dunkin Donuts, but hey, you’ll have fun making these treats together nonetheless.
Make and Taste 