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!
3. In the bowl of your standing mixer (or in a large bowl), mix pumpkin and water on a low speed. Add in eggs one at a time. Slowly drizzle in melted coconut oil. Add vanilla.
4. Slowly blend the dry ingredients into the wet ingredients. (I like to do it in three batches.)
5. Bake in the preheated oven.
- Loaf pan: 50-60 minutes
- Mini loaves: 30 minutes
- Muffins: 20-25 minutes
- Mini muffins: 17-23 minutes