Lately I’ve been trying to cook more with my two oldest boys (2.5 and 4.5). Not always together, mind you! But two days a week, my middle son is at home with me and Baby Boy, while my oldest is at JK. He has missed a lot of mummy-and-me time in his short life, always overshawdowed by his big brother who can do more, say more, jump higher, run faster etc. He probably doesn’t notice but now that Kai is in JK I’m trying to make up for it (while the baby sleeps :) ). So Fridays at our house have become Muffin Mornings.After JK dropoff, some playtime at the park or errands, we come home to bake muffins together while Baby Boy naps. Last week it was Cranberry Flax Muffins, the week before, Super Seedy Muffins, and today, with Thanksgiving this weekend and Halloween around the corner, we made Pumpkin Raisin Muffins.This recipe is quite healthy already, but I threw in 2 tbsp. of ground flax seed instead of a bit of the white flour, and it seemed to work well. There isn’t much sugar but they had a lovely flavour and the boys thought they tasted great! Making muffins at home saves money and packaging so it’s a win all around – fun time together, teaching skills like measuring and counting, being more frugal and consuming less packaging!If you have a suggestion for your fave healthy muffin recipe, I’d love to hear it!Pumpkin Raisin Muffins

3    tbsp oil

1/4 cup molasses

2    tbsp brown sugar

1    egg

1   cup pumpkin puree (not pie filling)

1/3 cup plus 1 tbsp buttermilk

¾  cup wholewheat flour

1   cup unbleached white flour

1    tsp baking powder

1    tsp baking soda

¼   tsp allspice

1    tsp cinnamon

¼  cup raisins

  1. Preheat oven to 400F (200C).

  2. Lightly coat the muffin tin with non-stick coating spray.

  3. In a large bowl, beat oil, sugar and egg together.

  4. Add the pumpkin puree, molasses and buttermilk, & mix well.

  5. In another bowl combine the flours, baking powder, baking soda, allspice, cinnamon and raisins.

  6. Add the dry to the wet, and stir to combine.

  7. Pour the batter into the prepared pan, and bake 20 or so minutes.

     

    My little guy and I like to press raw pumpkin seeds into the tops (we also like them sprinkled on oatmeal) just before putting them in the oven.