Muffins make a great grab-and-go snack or add-on to meals. During the Fall season I enjoy using fresh fresh pumpkin for this recipe. If the fresh, small, baking pumpkins aren’t available to you, try butternut squash, or 100% pure canned pumpkin for a convenient alternative. This recipe contains important nutrients like fibre, beta carotene, vitamin C, carbohydrates, and my family loves them, so it adds the satisfaction factor, too.
Pre-heat oven to 350F.
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