When I say orange, I mean the color. The four-year-old and I wanted to make orange-colored muffins befitting of our jack-o-lantern muffin pans. We (read: me) also didn’t want to use chemical food coloring in the batter or the frosting, so we came up with pumpkin carrot muffins. If you were jazzed by the idea of orange-flavored muffins, don’t worry, we’ve got a variation just for you.
We’re about to serve these to, you know, normal kids at a little Halloween get-together we’re having in a few minutes, so I’m coming back to report how they fared with kids who weren’t raised on bizarre vegetable-filled muffins with natural sweeteners. Consider the experiment underway!
I won’t lie — the muffins were a huge hit for one and all. There was even one crafty little three-year-old who ate the rest of someone else’s muffin when she was playing out of visual contact with said muffin, and still he kept begging for more. Now, if a room full of kids, ranging from two to five-and-a-half (and their moms) can enjoy these muffins, I think we have our control group, folks. And our target audience. Which would be everyone. Did you get that?
Pumpkin Carrot Muffins
Print This RecipeIngredients:
Combine dry ingredients and spices in a large bowl, and combine wet in another bowl. Add wet to dry and mix until just combined. Fill 12 greased muffin tins with batter and sprinkle with coconut if desired (that was Owen’s way of making the ghost muffins look white!). Bake at 400 degrees for about 18 minutes.
Variations:
Are you brave enough to serve a healthy treat on Halloween?
Thanks for the recipe! We’re eating them now. I used honey, whole wheat flour, and butter because I’m not as healthy as you, but we’re enjoying them. Orange without food coloring or frosting, yay!
Glad you liked them! Yours are almost as healthy, but you can’t beat sprouted flour! We cook with organic butter all the time though. I’m definitely not afraid of healthy fats!