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I hate sending my son off to school without a proper breakfast, but with his teenage “need to sleep” trumping his “need to eat” (“No, mom, I’m fine, I’m not hungry”); I find it necessary to come up with some new ways to get some healthier food into him.
And no, Trevor, chips are not “healthy” food, even if they are cooked in 100% pure vegetable oil.
Nor is a diet of In N Out burgers; even though they are delicious.
So here’s a fairly healthy portable breakfast for him to eat on his way to class…Pumpkin Spice Muffins; low in fat, high in vitamins (thanks to pumpkin) with enough bulk to get him through the morning and into lunch.
Heat the oven to 375° F. Spray a muffin tin with cooking spray or line with cupcake liners.
Combine the flour, pumpkin spice, cinnamon, baking soda, ginger, and salt together in a bowl.
In the bowl of an electric mixer (or by hand if you want to use some muscle); mix together the brown sugar, pumpkin puree, yogurt, olive oil, molasses, and vanilla. Add the eggs, one at a time; mix until well combined. Set the mixer to low and add the dry ingredients. Mix until just combined.
Spoon the batter into the prepared muffin tin. Mix together the sugar and cinnamon. Top each muffin with some of the pecan pieces, then sprinkle generously with the sugar/cinnamon mixture.
Place in the middle of the oven and cook 25 to 30 minutes, or until a toothpick, when inserted into the center, comes out clean. Serve warm or at room temperature.
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