Do you want to know what sweet treat I include in my kid’s lunches? I grab a handful of these moist, delicious pumpkin muffins straight from the freezer. Even if I made them a month ago, I can count on a fresh from the oven taste due to freezing. If I stash a frozen muffin in each lunch box, it’s thawed by noon and ready to eat. Or thawed overnight, they make a nice breakfast surprise. Sometimes I’ll have a fresh batch waiting for my kids when they arrive home from school. Either way I serve them, they’re always a hit in our home.
Pumpkin Chocolate Chip Muffins
- 4 eggs
- 1 1/2 cups sugar
- 2 cups pureed pumpkin frozen and thawed or can pumpkin (not the mix)
- 3/4 cup oil
- 3 cups white wheat flour (I use King Arthur white whole wheat)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup chocolate chips, optional (I drop a few sparingly in each)
Beat eggs, sugar, pumpkin and oil. Add dry ingredients and mix well. Fold in chocolate chips or drop a few in each muffin tin. Fill greased or paper-lined muffin cups 3/4 full. Bake 16 minutes at 400 or until toothpick comes out clean. Makes two dozen or more muffins. Use a small loaf pan or greased ramekins for excess.
Or bake in a greased loaf pan for one hour or until a toothpick comes out clean in center.
Freeze It: Cool on a wire rack completely and package in gallon size bags.
Use It: Thaw one to two hours and serve for breakfast, snack or dessert.
What items do you freeze and pack for lunches?
This is linked to Tasty Tuesday