Maple Pumpkin Muffins: #85 of 1000 Sustainable Food Experiments

Every fall, the kids beg for pumpkin muffins. I’m not a huge fan of pumpkin spice myself, but I’m happy to give them the recipe and the ingredients and let them go for it. Here’s what they made – they all said it tasted great!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($9 total for 12 muffins)

8 tbsp butter – $1.24
1 cup white flour – $0.16
1 cup whole wheat flour – $0.18
2 tsp baking powder – $0.03
1 tsp baking soda – $0.02
1 tsp salt – $0.05
2 tsp cinnamon – $0.12
1 tsp ginger – $0.28
1/2 tsp turmeric – $0.14
1/2 tsp nutmeg – $0.14
1 15-oz can pumpkin purée – $1.99
3 eggs – $0.87
1 cup brown sugar – $0.52
⅔ cup maple syrup – $2.86

Directions

1. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg. In a blender, mix together pumpkin, eggs, brown sugar, maple syrup, and butter until totally smooth.

2. Pour the wet ingredients into the dry ingredients and mix just until combined. Divide into 12 lined muffin tins and bake at 350F for 20 minutes, until the top of the muffin springs back when you touch it or a knife comes out clean.

3. Cool on a wire rack and enjoy for breakfast, snack time, or dessert.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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