Do you know what happens when you fail to keep up with your commitment to having a healthy breakfast every morning? Not only does your metabolism start slowing down again, but you end up letting too much time pass in between posts.
I have clinical studies to back that up. (Okay. Study. Clinical study.)
But I refuse to take full responsibility for it. After all, I had every intention of sticking to it. I scheduled a few hours every weekend when I would make myself a batch each of my new favorite granola, biscotti, and these mini whole wheat pumpkin muffins. All of them are from Pam Anderson’s book The Perfect Recipe for Losing Weight and Eating Great, and I’m mildly obsessed with them. And okay, I threw the “mildly” in there just to make myself look good.
So here was my great plan: that batch of 24 muffins, two loaves of biscotti, and granola? They’re supposed to be more than enough for the entire week. I figured any time I felt the need for a little treat, I’d always have a stash of these healthy options available. And every weekend, I’d replenish my stash.
Here’s the problem: they’re good. Too good. But no, it’s not that I can’t stop myself from snacking. Because I can. But the boys in my house? You’d think my entire refrigerator was empty and the only edible food in the house lived in that little corner of the microwave table where my snack stash sat, looking all delicious and vulnerable and oblivious to its impending demolition.
Poor little things. They never stood a chance.
The first week it happened, I thought it was charming. “Oh look,” I said, “my boys are eating healthy snacks. How wonderful!” So I didn’t mind it so much when Thursday came and I was all out of nibbles. The next week, everything was gone by Wednesday. “Well, at least they’re not going to waste. And look at them enjoy the whole wheat treats!”
The following weekend, I made double batches. That means 2 trays of granola, 48 mini muffins, and four—yes, FOUR—huge biscotti loaves, that had to go into three of my largest airtight containers once they were all done and sliced up. “Ah, NOW I’m really set for the entire week!”
Everything was gone by Tuesday. Not Thursday, not Wednesday—TUESDAY. And that was when, in protest, I decided not to make any the past weekend. I was hoping to get them hooked on something else, like kale or okra, so they’d leave my stash alone. Except I don’t think it’s working, because I get asked almost every night after dinner if I have any more of those healthy snacks lying around.
Like I said, they’re good. Which is a problem.
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Mini Whole Wheat Pumpkin Muffins
Recipe from The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson
1 can (15 ounces) pure pumpkin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup dark brown sugar
1/2 cup neutral-tasting oil (I used canola)
2 large eggs, lightly beaten
1 cup whole wheat flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 425 degrees. Spray a 24-cup mini muffin tray with cooking spray.
In a skillet, heat the pumpkin and spices over medium heat for about 3 minutes, stirring occasionally. Transfer to a bowl and add brown sugar, whisking to combine. Add the oil, then slowly add the eggs.
In a medium bowl, whisk the remaining ingredients (dry ingredients). Whisk in the pumpkin mixture, just until combined.
Portion out the batter into the muffin cups, about 2 tablespoons each. Bake for 10 to 12 minutes, until golden and an inserted toothpick comes out clean. Let the muffins cool in the pan for a few minutes, then finish cooling them on a rack. Store in an airtight container.
And there you have it. Fast-disappearing muffins that are just too good not to share. Even if you’re not quite willing to.
Do yourself a favor. Make these, and then hide a couple in a bag somewhere. Pick a place the boys are least likely to go. Like in the broom closet. Or the laundry room. Trust me. Measures must be taken.
