Healthy Pumpkin Muffins for Picky Eaters

Sneaking superfoods into something palatable is particularly tricky with my picky eaters. I can’t tell you how many times I have cooked and baked delicious dishes only to have them turn up their noses and ask for cheese sticks. This is perhaps the greatest fool-proof recipe: a sweet treat recipe perfect for fall and easily adjustable based on your choice of gourd, seeds and even chocolate chips!



2 cups pumpkin puree – no cans please! Halve and remove seeds from a leftover Halloween pumpkin or any type of squash and roast cut side down in a 350-degree oven for about an hour. Scoop out flesh. You can also use grated zucchini.

1 1/4 cup flour (I like to use half whole wheat)

3/4 cup sugar

1/2 cup Chosen Foods Avocado Oil

2 eggs

1 tsp vanilla

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 cup Chosen Foods Chia Seeds


Preheat oven to 350 degrees. Coat muffin tin with Chosen Foods Avocado Oil Spray.

Blend all ingredients with a hand mixer. After blending you can also add hemp seeds, flax seeds, nuts, chocolate chips – whatever you like!

Cook for about 30-45 minutes or until a skewer comes out clean.

I have also done this as a bread, which takes about an hour to cook through.

Paige Wolf is a Philadelphia mom and author of Spit That Out! The Overly Informed Parent’s Guide to Raising Children in the Age of Environmental Guilt. This post is adapted from her blog, Spit That Out! 


Categories: MomSpeak