Pumpkin Muffins (+Iron)

ABOUT: Since Tessa had low iron and refused to eat cereal, bread, or meat, we decided to try to up our muffin game. I'll list the regular recipe found HERE, and highlight our notes for higher iron content.

ingredients:

• 3.5 C all purpose flour. (I did about half whole wheat and about half powdered baby cereal which I ground even further into flour)

• 2 C sugar (I'm sure some or all of this could be substituted with honey or maple syrup, and even some left out. I was going for high palatability and high iron though, so I still put in all the sugar)

• 1 C. brown sugar

• 2 tsp baking soda

• 1 tsp salt

• 4 tsp cinnamon

• 1/2 tsp ground cloves

• 1/2 tsp nutmeg

(maybe that would equal 5 tsp pumpkin pie spice?)

• 4 eggs (room temp)

• 2 cans 15oz each of pumpkin puree (I used squash - both frozen and fresh. It's more watery if you use frozen)

• 1 C coconut oil, melted (you could probably play around with types of oil or subbing applesauce) 

• 2 tsp vanilla

instructions:

1. Preheat oven to 375 and line muffin tins (this should make at least 2 dozen, possibly 3 depending on how high you pile the batter)

2. Measure all dry ingredients into a bowl and whisk.

   • 3.5 C flour, 2 C sugar, 1 C brown sugar, 2 tsp baking soda, 1 tsp salt, 4 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg

3. In another bowl, whisk the rest of the ingredients.

   • 4 eggs, 30 oz pumpkin, 1 C coconut oil, 2 tsp vanilla

4. Pour the dry ingredients into the wet and stir together. Do not over-mix, just stir until everything is incorporated into the batter.

5. Scoop into the muffin tins. Each well should be nearly full to get a bigger, puffier dome on top.

6. Bake for 20-22 minutes or until it passes the toothpick test.

MAKES: 24-36 muffins depending on size.