I named these muffins after my 2-year old daughter. Not because they are her favourite, (she’ll nibble on them though) but because she helped me make them, start to finish. She put the cupcake liners in the tins, she poured all of the measured ingredients into the bowl and she meticulously placed every pumpkin seed on top of each muffin (and rearranged some of them after they came out of the oven). I keep hoping that by including her in the kitchen she will one day emerge from her picky eater cocoon and emerge as a solid-meal eating butterfly… but I won’t hold my breath
There are a million and one pumpkin muffin recipes available, and these ones are light, mildly spiced, with only a few ‘chunky things’ inside, so they are good for the whole family. I used a combo of all-purpose and whole grain spelt flour, but you can use all of either if you prefer.
These muffins are great warm and get even moister over the next day or two.