A few years ago I came across this recipe for pumpkin muffins. It has been one of our favorites ever since. One of the reasons I love it so much is that it uses an entire can of pumpkin. Most recipes use 3/4 – 1 cup of pumpkin and then you have to figure out what to do with the rest of the can. Using the entire can of pumpkin also makes these muffins really moist, light and fluffy.
I don’t know very many kids that don’t love corndogs. My kids would eat a Sonic corndog every day if I let them. They do have one every once in a while but they know it’s more of a “sometimes” food. We call something a “sometimes” food when it’s a food we shouldn’t eat on a regular basis, but it’s okay to enjoy every once in a while. I actually used to buy the boxes of frozen corndogs from the grocery store but since I don’t do that anymore I came up with these corndog muffins as a healthier alternative.
This is one of our favorite breakfast (or snack) recipes. Pretty much any time I make sweet potatoes for dinner I make extras for these muffins. Its one of the first breakfast recipes I began making when I started cooking at home. Over the years I have made changes to the original recipe and I’ll share my version today. The original recipe can be found here. I use coconut oil instead of canola, whole wheat flour instead of all purpose and I make regular size muffins instead of mini muffins. I normally prefer to use maple syrup or honey as a sweetener but since this recipe only uses 1/3 cup brown sugar I’ve just left that part as is for now.