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Nutritional Recipes

Sunshine Muffins

Written by COA Nutrition Team On May 24, 2019

Prepare to be obsessed with these easy Summer flavored Pumpkin Muffins that are so soft and fluffy, super moist and packed with healthy nutrients!

No Fall flavors here, your kids will never know there are veggies hidden in these little pieces of sunshine!


  • 24 standard cupcake liners
  • 2 cup of whole wheat pastry flour
  • 2 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¼ of teaspoon salt
  • 1 ¾ cup of canned  pumpkin
  • 2 large eggs
  • ½ cup of plain yogurt
  • 1 cup of milk
  • 3 tablespoons of honey
  • ¼ tablespoon of olive oil
  • ¼ cup pumpkin seed kernels


  1. Preheat oven to 400 degrees and line muffin pan with paper liners.
  2. Sift flour, baking powder and baking soda into a mixing bowl; add salt, stir.
  3. In a separate bowl, mix remaining ingredients, except pumpkin seeds.
  4. Gradually add the dry ingredients to the wet and mix gently until just barely mixed together.
  5. Place an even amount of batter into each muffin cup, sprinkle each with pumpkin seeds.
  6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Saving time on weeknights: Pre-cook pasta & Prep side salads ahead

Here are two tips that can save you precious time on those hectic weeknights when everything feels like chaos! On the weekend, make pasta ahead and refrigerate it in a Ziploc bag. It’ll keep for about a week. Heat it up in the microwave before serving. Buy all the fresh lettuce, shredded carrots and cucumbers you will need for the week, wash the lettuce and allow to dry, tear into small pieces add some shredded carrots & chopped cucumbers, store dinner size portions (portions size will depend on the number of people you’ll be feeding) in sealable bowls or zip-bags in the fridge (make sure to dry them very well and it’ll hold for up to 5 days). Instant side salads!

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