Travel Food: Pumpkin Muffins

No matter where we are going, I always bake up a big batch of pumpkin muffins before we travel. My boys love them, and they are relatively healthy and easy to pack. Well, they may get a little squished, but they still taste good! Sometimes I make mini muffins, and sometimes the regular size. The recipe makes a lot, too – about 3 dozen regular or 6 dozen minis! If there are leftovers, I freeze them.

My mom used to make these muffins with her first-graders ages and ages ago. Since I started making them, I’ve been updating the recipe. I now use wheat flour instead of all-purpose. And I’ve swapped out coconut oil for vegetable oil. I don’t care for the taste of coconut, but I never notice it interfering in the recipe!

Not only do I make these for travel and just any old time to have in the house, I also bake about three batches at the holidays to give as gifts to all my kids’ teachers and people who work at their school. I bake them in paper loaf pans, wrap them up, and tie off with a pretty ribbon. It makes a great gift!

2014-11-22 21.15.08

 

Ingredients

cups wheat flour (or 3 1/2 c all-purpose flour)
1 3/4  cups sugar
tsp baking soda
tsp Kosher salt
tsp cinnamon
tsp nutmeg (about 1/3 fresh clove freshly grated)
3/4  cup coconut oil (or 1c vegetable oil)
1/2  cup water
eggs
15-oz can pumpkin
tsp vanilla

Directions

1.  Preheat oven to 350°F. Grease and flour pans.
2.  In a medium bowl, sift together the dry ingredients (flour through nutmeg). In a large bowl, mix wet ingredients (oil through vanilla). Slowly blend the dry ingredients into the wet ingredients.
3.  Bake in the preheated oven.
  • Loaf pan: 50-60 minutes
  • Mini loaves: 30 minutes
  • Muffins: 20-25 minutes
  • Mini muffins: 17-23 minutes

Notes

–  I like to melt the coconut oil, but then you need to be careful adding it in to the wet ingredients, so you don’t scramble your eggs!
–  You can make it in a standing mixer. I used to do it all by hand, but it’s a lot of batter and gets pretty tiring!
–  You can freeze the muffins for 3 months.
–  If making a half batch, use these measurements:
1 1/3 c wheat flour (1 1/2 c all-purpose flour), 1 c sugar, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/3 c oil, 1/4 c water, 2 eggs, 1 c pumpkin, 1/2 tsp vanilla

One thought on “Travel Food: Pumpkin Muffins

  1. Pingback: 2017 NL: Ready for Takeoff! | German in the Afternoon Activities

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