Morning Muffins

We love a good muffin around our house.  Last week, I had some leftover canned pumpkin and did a little experimenting.  These Morning Muffins are moist and delicious and pretty healthy too! 

Morning Muffins

Ingredients 

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger 
• 1 tsp orange zest
• 3/4 cup brown sugar, packed
• 1 cup pumpkin puree
• 1 large egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup shredded carrots
• 1/2 cup grated apple 
• 1/2 cup dried fruit (I used whatever I have on hand but a mix of raisins, cranberries and apricots work well)
• Directions

1. 1. Preheat oven to 400 degrees.
2. 2. Place the first 7 ingredients in a bowl and whisk to combine.
3. 3. In a separate bowl whisk the next 5 ingredients.
4. 4. Add the dry ingredients into the wet and whisk until just combined, add carrots and fruit
5. 5. Pour into greased muffins cups 3/4 full.
6. 6. Bake for 25 minutes.

These are perfect for the lunchbox or an after school snack!  These are a yummy way to start the morning and are perfect for the lunchbox too!  

Happy Baking!