The day that I found out that I was accepted into the Ambassador program for Jamie Oliver’s Food Revolution was a special day for me. Jamie’s Food Revolution TV program had a big impact on me and as a result my family benefited as well. My family mostly ate fast and processed food which was likely a path to obesity and chronic disease. Jamie’s Food Revolution “is about saving our health through good food and essential cooking skills. We need to improve food education, stand up for good food and keep cooking skills alive.” according to the Food Revolution website. I owe Jamie my forever gratitude.
Now it’s my turn to help further Jamie’s Food Revolution work. I decided to start at home. I take my kids to the farmers’ market and show them a wonderful variety of food. I introduce them to the farmers and let them hear stories about how they grow the food that we put on our table. I take them grocery shopping and show them food labels – both labels with good ingredients and those with harmful ingredients. I want them to know the difference. I also take the time to teach them basic cooking skills.
Pumpkin Spice Muffins
- 2 cups whole wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 cup pumpkin puree
- ¼ cup honey
- 2 cups unsweetened applesauce
- 2 tbsp coconut oil
- 1 tsp vanilla
- 2 eggs
- 1½ cup raisins (nuts or dried cranberries would be good too)
- Preheat oven to 350*
- Mix all of the dry ingredients. (flour, baking powder, baking soda, cinnamon and nutmeg)
- In a separate bowl beat the wet ingredients. ( eggs, pumpkin, honey, applesauce, coconut oil and vanilla)
- Slowly fold in the dry ingredients to the wet ingredients. Mix well, but do not over mix. This will toughen the muffin.
- Fold in raisins.
- Spoon muffin batter into 18 muffins cups.
- Bake 25 to 30 minutes
- Cool completely. Enjoy!
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Muffins are one of my favorite backings, easy and yummy! Thank you for this recipe, sounds so good and healthy!
We love muffins too! Anna, it's like an excuse to eat cake for dinner. LOL! The good news is that I've really reduced the sweetener in these so you don't have to feel guilty eating cake any time of the day.
Good for you, Christina! Sounds like you're doing great at providing real food and teaching your kids. The muffins sound wonderful!
Thank you for the compliment Marie. I really believe we mothers do the best we can with our children. I am just so happy that I now have the tools to teach my children about real food, nutrition, and cooking. I'm not going to lie. The muffins are very good!
I can not WAIT TO MAKE THEM! I love that the kids are in the pics! My kids are wanting to start a kids food blog to share what they have learned and made…I am totally seeing a collaboration!
You are going to love them Heather. I know you have enjoyed some of my other recipes. These will be a favorite for sure. Your kids are awesome. My daughter talks all the time about when is she going to be able to have her own blog. She's even named it, but it includes her name and I don't use her name. Collaboration you say? That is something to think about. Sounds fun!
Wir haben dieses Rezept vor ca. 1 Woche ausprobiert und die Muffins waren super 🙂
I love this recipe because it has less fat and calories than other, similar real-food muffins without sacrificing anything. Also, so many other "whole wheat pumpkin muffin" recipes sound healthy until you see refined sugar in the ingredient list. I also love that it makes a double batch, so there are muffins in the freezer for the whole week–I hate going to the trouble of making a batch of muffins and they are gone by the next day.
I'm glad you like the recipe Nicci. It is one of our favorites. One of my food goals is to reduce the overall sugar my family consumes. We only use honey and maple syrup as sweeteners. I agree with you about having extra on hand. If I go to the trouble…….it's nice to have extra for another meal.