I’ve got a yummy pumpkin applesauce muffin for you all today that is not only healthy, but it’s also toddler approved. Double win!
I got the inspiration to bake up some muffins earlier this week after Lucas received a muffin a daycare for another little boy’s birthday. He ended up housing the thing when we got home, and since I had been struggling to find some new breakfast options for him lately I said, “Ah HA! That’s it! I shall make muffins.” And I did just that before I even took my shoes off from work. True story.
I almost made banana muffins, since I had a couple of ripe ones ready to go, but then I saw a can of pumpkin and figured I’d use that up since it’d probably wind up sitting through most of the spring/summer if I didn’t.
But before I get to the recipe, I’ve got a fun contest to share with you all…
Did you guys know that March is National Nutrition Month? Well, to kick it off, Eggland’s Best (EB) is searching for their next “Chief Egg Officer” (CEO) who is passionate about “EB” eggs and the nutritional benefits they bring to the table.
There are many ways to incorporate “EB” eggs into your meals, and Eggland’s Best wants the next “CEO” to show them how EB eggs are THE ONLY eggs for them.
I’ll tell ya…we absolutely LOVE EB eggs over here, and we’ve been buying them for years. Compared to ordinary eggs, EB eggs have four times more vitamin D, good for keeping the bones and muscles strong (and helping assist when, ya know, you’re lacking on the Vitamin D from the sunshine all winter long). They’re also beneficial to heart health, since they contain double the omega-3s and have ten times more vitamin E than ordinary eggs.
So anytime between now and May 24th, Eggland’s Best is inviting everyone (yes, you!) to visit their website and fill out a submission on why you think you would make a great “Chief Egg Officer.”
Voting will take place between July 7th – August 2nd, and the winner will be announced on August 4th…with the Grand Prize winner receiving $5,000 cash, a year supply of Eggland’s Best eggs, and a nutrition consultation with Tammy Lakatos Shames and Lyssie Lakatos (The Nutrition Twins)! Two runners-up will also receive $500 cash and a year supply of Eggland’s Best eggs.
So, really, if EB Eggs are your thing, then you should totally enter to be CEO. Or, then again, maybe you shouldn’t so I can up my chances of winning. Kidding. 
You can also check out more of the action on their Facebook, Twitter, Pinterest, and Instagram pages.
But now…let’s get back to that recipe.
(FYI: I LOVE my silicone cupcake liners and you can find them on Amazon! They come in a variety of different colors and shapes, and they’re also fun to put kiddo snacks in, too!)
The muffins are super moist and not too sweet, by any means. Honestly, if I was making them for myself, I may have added a bit more sugar…is that bad?
Lucas enjoys eating them whole, but they’re just as easy to quickly break apart into small pieces. Plus, for the kiddos that are still working on growing those chompers, soft muffins are a perfect option.
And let’s be real here…they’re also perfectly awesome for the adults, too. Slap a little peanut butter on there and you’re good to go!
Whole Wheat Pumpkin Applesauce Muffins
(lightly adapted from this recipe)
- Prep Time: 5-10 mins
- Cook Time: 18-22 mins
- Servings: 12 standard muffins
Ingredients:
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 tsp cinnamon
- 2/3 cup brown sugar, firmly packed
- 3/4 cup unsweetened applesauce
- 1/2 cup canned pumpkin
- 1/3 cup buttermilk*
- 2 EB eggs, slightly beaten
*If you don’t have buttermilk, mix 1/3 cup of milk with 1 tsp lemon juice and let it sit for about 5 minutes before adding to the batter
Directions:
- Preheat an oven to 400o F. Grease 12 muffin cups, or line cups with paper liners.
- Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside. Combine the brown sugar, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended.
- Pour the pumpkin mixture into the dry ingredients and stir until combined. Divide the batter evenly in the prepared muffin pan.
- Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins on a wire rack for 5 minutes before removing from the pan. Enjoy!
Giveaway Time!
Eggland’s Best has offered to ship a fun gift pack to one STSL reader, which includes a $25 Visa gift card and (1) one Eggland’s Best coupon, valid for a free carton of EB eggs!
To Enter: Leave a comment on this post about your way favorite way to eat and enjoy eggs. Is it simple and scrambled? Using them in your favorite recipe? Let me know!
I’ll choose a random winner on Sunday, March 15th. Good Luck! 
Disclaimer: The Eggland’s Best information, coupons, gift card, and additional gift pack have been provided by Eggland’s Best.
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