Autumn Surprise Muffins: A Parent/Child Recipe


 Jam-packed With Goodness!


We’ve all had morning glory muffins but sometimes the raisins and nuts can be overwhelming for sensitive young appetites. Here’s a new spin on fall’s favorite muffin. The good news? They’re high in fiber, vitamin C, vitamin A, potassium and calcium. Celebrate the crisp feel of autumn with pumpkin, seasonal apples and a swirl of cinnamon. These secret-ingredient muffins are not only fun to prepare together but are hearty enough to fill growing bellies in the morning or enjoy after school during a snack-chat.

snack time


[typography font=”Satisfy” size=”32″ size_format=”px”]Autumn Surprise Muffins[/typography]

Active time: 25 minutes

Total time:  45 minutes

Wet Bowl

1 room temperature egg, beaten

1/4 cup coconut oil, gently warmed to liquefy if necessary

1.5 teaspoon vanilla

1/3 cup unsweetened almond milk (cow’s milk, rice milk or other milk supplement)

1/4 cup agave (maple syrup is a favorite of ours in lieu of agave)

Fresh Bowl

2 – 3 carrots, peeled and grated

1 large or 2 small apples, peeled and grated (can leave skin on if desired)

1.5 cups pureed pumpkin

Dry Bowl

2 cups whole wheat flour

3 tablespoons ground flax seed

3/4 teaspoon baking soda

1.5 teaspoon aluminum free baking powder

1/2 tsp salt

2 teaspoons cinnamon

1 cup unsweetened coconut


White chocolate chips

Parent: Preheat oven to 350 degrees.

Child: Arrange muffin liners in tins.

Parent: While child is arranging liners, peel and grate carrots and apples into fresh bowl.

Parent/Child: Measure out pumpkin puree and add to fresh bowl .

Child: Mix fresh bowl using rubber spatula.

Parent and child: While child is combining fresh ingredients, begin combining dry ingredients in dry bowl. If child has finished with fresh bowl, measure out dry ingredients together.

Parent: While child is mixing dry bowl, crack egg into wet bowl or let child do it herself.

Child: Using fork or whisk, beat egg.

Parent/Child: After child has beaten egg, measure and pour wet ingredients into wet bowl.

Child: Form hole in center of dry ingredients with large mixing spoon.

Parent/Child: As parent holds bowl of wet ingredients, child uses rubber spatula to scrape wet ingredients into dry. Take turns gently folding ingredients together, just until dry ingredients disappear. Using muffin/cupcake scoop, small ladle or spoon, work together to fill muffin liners 2/3 of the way full.

Child: (Optional) Gently insert 2 – 4 white chocolate chips into each muffin so no longer visible.

Parent: Place muffins in oven. After 7 minutes, turn trays completely around to ensure even baking. Bake for 7 – 10 more minutes. Finished baking when slightly browned on top and firm to the touch. Let cool slightly before eating together.  For a real treat on a snowy day, sift a touch of confectioner’s sugar on top to create “snowy muffins.”

Makes 20 – 24 standard muffins.


  1. First, looks yummy! Second, what works best as a substitute for coconut oil? And third, 15 cups of pumpkin purée!? I’m guessing 15 ounces?


Please enter your comment!
Please enter your name here