Tag Archives: toddler recipes

2-Ingredient Pumpkin Muffins

Imagine it:

You come home from a long, tiring day at work, not feeling well and desperate for sleep. You have to cook dinner, get your toddler bathed and tucked into bed, and get everything ready for the next early morning. Then you remember with horror: you signed up to bring muffins to school tomorrow.

It happened to me, the night before my son’s first Halloween party. Why, oh why, didn’t I just sign up to bring juice boxes!? (This is my first child, so I’m still learning…)

I knew they had to be pumpkin, and they had to be cute. So I sat down to do some quick Googling and find something I could pull off by morning. That’s when I found it: the 2-ingredient pumpkin muffin recipe (visit Sweet Verbena for the post I found.)

Is it possible that I’m the last person in the world to know about this fabulous recipe? If so, color me humbled. If not, I hope you love it as much as I do!

Here’s what you do:

2-Ingredient Pumpkin Muffins

  • 1 cake mix (white, yellow, spice or carrot)
  • 1 15-oz. can of pumpkin (not pumpkin pie filling)

Preheat oven to 350 degrees F. Mix both ingredients in a large mixing bowl until well blended (batter will be thick).

Line muffin pan with paper liners; fill liners 2/3 full with batter. Bake 20–25 minutes or until toothpick inserted in center comes out clean. Makes about 18 muffins.

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That’s right – no eggs, no oil, nothing. You don’t add anything to the mix but the pumpkin. It’s ingenious, and it’s delicious. The perfect cross between a moist, dense muffin and a yummy cupcake – and you’ll still get to bed on time. ;)

I knew I had to decorate these, and lately I’ve struggled with how to make things fun for kids without using tons of awful, yucky dyes. I’ve come up with a solution that seems like a good compromise to me (at least until I find affordable, natural dyes that actually work.)

I whipped up a quick batch of cream cheese icing with real ingredients (butter, 10x sugar, almond milk, cream cheese and pure vanilla.) I piped a small rosette on the top of each cupcake, then topped each with a mini Nutter Butter/Hershey’s Kiss acorn. (Thanks to the hubby for running to the store!) …and voila! A perfect little fall accent that can be eaten or popped off, depending on dietary preferences.

 

They received a resounding thumbs up from my coworkers (who affectionately nicknamed them “muffcakes” and the kids at school loved them. The director even texted me for the recipe! Now I just have to decide if I really want her to know how easy they were… ;)

A few side notes:

  • This recipe is a great way to add a healthy dose of nutrient-rich pumpkin to a fun treat, AND it’s easy enough that your toddler can help with the mixing!
  • Depending on the price of the cake mix and pumpkin you find, these cupcakes are very affordable. (Mine were organic and worked out to .16 each before decorating.)
  • It’s the perfect time of year to cook up some fresh pumpkin to store in the freezer. Just premeasure into 15 oz containers, and you’ll have a nice stash to whip up easy muffins all year long. (This is our plan, since we try to avoid cans whenever possible.)
  • This also works with chocolate cake mix, although I haven’t tried that one yet. I hear it’s heavenly, though!
  • These are especially good for folks like me, who use few eggs and little dairy and often don’t have them on hand.
  • If you prefer to use an organic cake mix, you may have trouble finding a spice-flavored variety. If you choose to use white or yellow, add 1 Tbsp cinnamon and 1 tsp pumpkin pie spice so you don’t miss out on that yummy, spicy pumpkin flavor.

Have you ever made 2-ingredient muffins?

 

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It’s fall! Eat a pumpkin!

One of the first and absolute best signs of fall? The arrival of all things pumpkin!

It’s all so tempting – pumpkin donuts, pumpkin butter, pumpkin spice lattes, pumpkin ice cream – you name it, they’ll be making it with pumpkin this time of year.

But you know what I look forward to most of all?

The actual PUMPKINS!

Few things make me happier than the first visit to the farmer’s market after all the pumpkins and fall/winter squash arrive. There’s just something about the feel of the fall harvest that makes me all swoony and nostalgic.

And even though I love all the things that can be made with this seasonal treasure, I think my favorite thing to do with pumpkin is just cut it into chunks and bake it!

Call me a pumpkin purist. ;)

Ok, so sometimes I do add a little bit of cinnamon or curry powder and a drizzle of oil to prevent sticking, but that’s it. And for about 3 dollars, I can cook more fresh, local pumpkin than I can even use (well, almost–we freeze some.) Just 1/4 of our first pumpkin of the year made 3 nights’ worth of side dishes and 2 lunches.

It’s a thrifty mom’s dream! And SO good for you, too! Just look at the color – it screams, “Hey! I’m crazy high in nutrients!”

It’s even a hit in my son’s daycare lunchbox! Bite-sized pieces of sweet, bright orange yumminess –what’s not to love in a toddler’s eyes?

So, before you add the cream cheese, heavy cream or brown sugar, I urge you to give fresh pumpkin a try in its original state. Start with an eating variety, like a Cinderella or neck pumpkin (and make sure you wash it well.) Just cut into small cubes, toss with curry powder or cinnamon and a bit of oil, and bake in a 375ºF oven until fork tender. Easy as pie! :lol:

One bite and you’ll understand just what good ol’ Ma Nature had in mind. :)

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Do you look forward to the pumpkin harvest each year?

Have you ever eaten a fresh pumpkin?

 

 

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It will all be worth it, right?

Well, the first edition of The Hungry Toddler Hop wasn’t exactly the raging success I had hoped for, but fear not, food-challenged toddler moms…I will not be deterred!

We linked up with 4 great kid-friendly recipes this time around, and my goal is to double that number for next time! I’m hoping you’ll scour through your collection of favorites, and share with us during the next link-up on August 5th!

(I can’t share all the details yet, but I have a project in the works that should drive a little more traffic and lots more fun to the HTH, so don’t miss it! ;) )

So, in other news, we were supposed to close on our new house by July 17th. Well, today is the 22nd and no word yet. My fridge stash is dwindling and we’re tripping over boxes at every turn – It’s a little frustrating to say the least. Actually, it’s a LOT frustrating since my realtor just called to tell us he wants to show our current home at 2pm tomorrow! Since the hubs and I are both working overtime, the house is…less than perfect.

I’m working all day today and leave for work at 4am tomorrow, so I have 2 choices:

1) Skip going to bed tonight and spend the night getting the house remotely show-able

-or-

2) Leave it all up to my husband and toddler.

There’s a really queasy feeling in my stomach right now. :(

So, as you would probably guess, blog-worthy food and domestic pursuits are pretty rare during this stretch of madness, as is finding the time to even type a sentence or two. So, party on, bloggy friends, and I’ll be back to join you just as soon as possible!

(Sooner than later, I’m hoping…)

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Until then, I need your moving tips! Have you ever moved with a toddler in tow? Do you have any tips on keeping your routine intact, or just general tips on making the transition easier? I’d love to hear them!

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Hungry Toddler Hop: Week 1

Got a hungry toddler?


Healthy food is fun, right? Help us spread the word!

I invite you to link up your favorite toddler-food-related post (old or new) – lots of toddler moms want to hear from you! (Tell your friends, too!)

There are no real “rules” to this hop, but I do have a few small requests:

  • If you are able, please grab the code below and post it so your readers can hop from one blog to the next.
  • Please try to keep a “healthy” focus! :) If you don’t have a healthy recipe, tips and helpful hints on making mealtime easier, productive or more fun are welcome!
  • Please follow and comment freely as you hop. We all like new followers!
  • I can’t tweet or promote from work, so please hit the share buttons below so we can all get lots of fun new recipes!

Bon appetit, little ones!

Linky will remain open until midnight on Sunday, July 17th.

 

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Mommy and Me Recipe: Curry-Sprinkled Roasted Cauliflower

Sharing this recipe never occurred to me before, mainly because it didn’t really seem like a “recipe.” Three ingredients and simple prep didn’t really seem worth sharing, I guess. But this easy side dish has become a weekly favorite in our house, and I found myself thinking, Isn’t every parent looking for easy, healthy vegetable recipes?

Yes! And this one is totally toddler-friendly. :D

So, here it is:

Curry-Sprinkled Roasted Cauliflower

  • 1 head cauliflower
  • curry powder, to taste
  • Olive oil, for drizzling

->Preheat oven to 350 degrees.

->Rinse cauliflower and cut into bite-sized pieces. Spray large baking dish or baking sheet with non-stick spray (We use olive oil in a Misto sprayer to avoid using an aerosol can.)

->Arrange cauliflower in a thin layer in pan. Drizzle with olive oil. Sprinkle generously with curry powder (we tend to be very generous…)

->Toss to coat.

->Roast at 350 degrees approximately 20-25 minutes (stirring occasionally), or until tender and nicely browned.

->Serve. It’s as easy as that! (*Note: Warmer weather is coming! If you’d rather not heat up your oven, try this in a foil packet on the grill!)

We’ve started making this with 2 heads of cauliflower because we all like it so much.  The Dada and I like to add a little sea salt to ours, but Little Man digs it just the way it is. Sometimes we even have to take it away from him because he tries to eat it by the fistful!

Tonight’s batch was served with baked sweet potato sticks and a cold cup of coconut water.

I say it every time: A toddler belly full of veggies makes my heart skip a beat! :) <<sigh>>

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Don’t forget: My Yoreganics Organic Soap Nuts Laundry Set Giveaway, sponsored by Blissmo, is OPEN until 4/25! Enter now!

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