With school back in session for my kiddos, I needed to bake up an after school snack that would be just as good frozen and reheated as it was straight out of the oven. You see, my kids are not morning people and I guess when your mom is a baker, you’re not easily impressed with box cereal, or toast, or warmed up spaghetti for breakfast.
I try to always make sure to eat fruits and vegetables when they’re in season and at their peak in flavor and nutrition, but there’s something about pumpkin being not readily available this time of year that makes me, of course…CRAVE it.
Luckily, there’s good old canned pumpkin puree that you can find year round. Yay! Combine that with whole wheat flour and agave nectar, and you’ve got yourself a winning muffin.
